Chinese Five Spice Chicken

I am falling in love with Chinese Five Spice.

It is simply a merger of some combination of cinnamon, cloves, cumin, black pepper, fennel, ginger, turmeric and anise and pulls out the depth in dishes.

Here, I used an ample amount of the powder on chicken thighs and soaked them in Braggs with some fish sauce. I roasted these in the oven for about 45 minutes before plating the chicken with a stir fry of mushrooms, bean sprouts, spinach, scallions, garlic, sugar snap peas and chili sauce.

A few dots of Sriracha and you have a meal.