12 ounces to 1 pound skinless boneless chicken breast, cut into bite-sized chunks
1/2 teaspoon Chinese five-spice powder
1 tablespoon canola oil [or other neutral-flavored oil]
2 cloves garlic, minced
3/4 cup low-salt chicken broth
1 1/2 tablespoons pure maple syrup
1 tablespoon chili paste [or less?see kitchen Notes]
1 green onion, chopped
cooked white rice
Sprinkle chicken with salt, pepper and five-spice powder. Toss to coat.
Heat oil in large skillet over high heat. Add chicken; cook until browned, stirring frequently, about 3 minutes or 4 minutes. Add garlic and cook until fragrant, about 45 seconds, stirring to keep from burning.
Add next 3 ingredients to skillet. Boil until reduced slightly and chicken is cooked through, stirring frequently, about 3 or 4 minutes minutes. Serve over rice; sprinkle with green onion.