2 single skinless, boneless chicken breasts
Egg whites
Lemon zest from 3 lemons
1 tsp. Five Spice Powder
2 c. strong flavored chicken broth
6 tbsp. cornstarch
1 tbsp. soy sauce
1/4 c. Reisling wine (or anything similar)
1 tbsp. honey
2 tbsp. fresh lemon juice
Ginger, fresh, grated
1/2 tsp. oregano
1 tbsp. Accent
1/4 tsp. freshly ground black pepper
1 c. carrots
1 green pepper
1 red pepper
1 onion, cut in 1/4" slices, cut in half
1 c. pea pods
1/2 c. toasted slivered almonds

Cut into strips 1/2" x 1/2" x 1 1/2"

Bok choy celery cabbage may be substituted.

Mix egg whites, lemon zest and 3/4 teaspoon 5 spice powder together. Dip chicken in mixture and coat with cornstarch. Add oil to wok, add meat and cook meat until lightly golden and firm. Remove meat; set aside. Add vegetables and chicken broth. Cover and steam 2 minutes. Add soy sauce, wine, honey, fresh lemon juice, grated ginger, oregano, Accent, black pepper and the remaining 5 spice powder. Add meat and simmer for 2 minutes. Serve over hot rice. Garnish with toasted almonds.

5 SPICE POWDER:

1 tsp. cinnamon
1 tsp. crushed anise seed
1/4 tsp. fennel seed
1/4 tsp. black pepper
1/8 tsp. ground cloves

NOTE: Can be obtained in the grocery store under Chinese foods or Chinese seasonings.