5-Spice Chicken and Lo-Mein

Chicken Ingredients:
1/2 teaspoon (2 mL) 5-spice powder
1/2 teaspoon (2 mL) freshly ground pepper
1 tablespoon (15 mL) coarsely chopped garlic
1 tablespoon (15 mL) brown sugar
1 tablespoon (15 mL) dark soy sauce or mushroom soy sauce
1 tablespoon (15 mL) fish sauce
1 teaspoon (5 mL) sesame oil
2 large whole boneless chicken breasts (skin on)

Preparation:
In small bowl, combine 5-spice powder, pepper, garlic, sugar, soy sauce, fish sauce and sesame oil; mix well. Rub marinade evenly over chicken; cover and refrigerate for 4 hours or overnight, turning occasionally. Place chicken, skin side up, in greased roasting pan and pour any residual marinade over the chicken. Roast at 375°F (190°C) for 20 minutes, then baste with pan drippings. Continue cooking for an additional 5 to 10 minutes or until liquid runs clear when the thickest part of the breast is pierced with a fork. If necessary, turn the broiler on and brown the chicken on each side until it is crisp (being careful not to burn, which happens quickly) about 1 minute per side. Meanwhile, prepare Ginger and Scallion Lo Mein up to the point of cooking the noodles. Keep a pot of boiling water ready for the noodles. Remove chicken from oven. Allow to rest for 2 minutes, and then cut chicken into ½-inch (1-cm) thick slices. Complete Ginger and Scallion Lo Mein and arrange chicken over the noodles. Makes 4 servings.