Hoisin- Glazed Chicken with Five-spice Broth

Hands-on time: 20 minutes Total time: 30 minutes Makes: 4 servings

Reminiscent of Vietnamese pho, this noodle soup starts with a flavourful broth that takes a fraction of the usual time to prepare. Serve with lime wedges and Asian chili sauce on the side.

2 tsp vegetable oil 450 g boneless skinless chicken breasts 4 tsp hoisin sauce 170 g rice stick noodles (¼-inch/5 mm wide) 8 thin slices fresh ginger 2 cloves garlic, thinly sliced 2 whole stems fresh cilantro (with roots) ¼ tsp five-spice powder 1 pkg (900 ml) sodium-reduced chicken broth 1 tbsp sodium-reduced soy sauce 6 heads baby Shanghai bok choy, trimmed (root ends attached) and halved 2 green onions, thinly sliced 2 tbsp chopped fresh cilantro 1 tsp sesame oil

In large nonstick skillet, heat half of the vegetable oil over medium-high heat; cook chicken, turning once, until browned all over, about 8 minutes. Transfer chicken to parchment paper– lined baking sheet; brush with hoisin sauce. Roast in 400°F (200°C) oven until no longer pink inside, 12 to 15 minutes. Let cool enough to handle; thinly slice and set aside. Cook noodles according to package instructions; drain and set aside. Meanwhile, in large saucepan, heat remaining vegetable oil over medium heat; cook ginger, garlic, cilantro stems and fivespice powder, stirring, for 1 minute. Add broth, soy sauce and 2 cups water; bring to boil. Reduce heat and simmer for 5 minutes. Using slotted spoon, discard ginger, garlic and cilantro stems. Stir in bok choy; simmer until softened, 2 to 4 minutes. To serve, divide noodles, bok choy, broth mixture and chicken among 4 bowls. Sprinkle with green onions and chopped cilantro; drizzle with sesame oil.

PER SERVING: about 357 cal, 32 g pro, 6 g total fat (1 g sat. fat), 42 g carb (3 g dietary fibre, 4 g sugar), 66 mg chol, 948 mg sodium, 814 mg potassium. % RDI: 13% calcium, 16% iron, 52% vit A, 57% vit C, 29% folate.