Five-Spice Chicken - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1 tsp peanut oil
1/2 tsp Chinese five-spice powder
2 cloves garlic, crushed
8 oz Chinese egg noodles
1 can (15 oz) baby corn, drained and halved lengthwise
1 lb asparagus, woody ends snapped off, cut into 3-inch pieces
1 None red pepper, thinly sliced
2 tbsp chopped fresh flat-leaf parsley

Preparation

Combine chicken, oil, five-spice and garlic in medium bowl. Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook chicken, in batches, until browned on both sides and cooked through.
Meanwhile, place noodles in medium heatproof bowl. Cover with boiling water. Separate noodles with fork; drain.
Heat an oiled wok on high heat. Stir-fry corn, asparagus and pepper until just tender. Add noodles and stir-fry until heated through. Remove from the heat. Stir in parsley. Divide mixture among serving dishes. Top with chicken.