Five-Spice Chicken with Vermicelli, Mushrooms & Baby Fennel

Name: Five-Spice Chicken with Vermicelli, Mushrooms & Baby Fennel
Yield: 2
Ingredients: 2 Boneless, Skinless Chicken Breasts; 4 Ounces Vermicelli Rice Noodles; 4 Cloves Garlic; 3 Ounces Cremini Mushrooms; 1 Scallion; 1 Baby Fennel; 1/2 Bunch Collard Greens; 2 Teaspoons Chinese Five-Spice Powder; 1 1/2 Tablespoons Hoisin Sauce; 1 1-Inch Piece Ginger; 1 Tablespoon Sesame Oil; 1 Tablespoon Soy Sauce

Five-Spice Chicken with Vermicelli, Mushrooms & Baby Fennel was pinched from <a href="https://www.blueapron.com/recipes/five-spice-chicken-vermicelli-with-mushrooms-collard-greens-baby-fennel" target="_blank">www.blueapron.com.</a>

"Tonight’s East Asian-inspired take on chicken noodle soup offers up a first, comforting taste of autumn. We’re making a broth for delicate rice noodles with hoisin and soy sauces, imbuing the dish with delicious, savory-sweet flavor. The broth also features seasonal vegetables like aromatic baby fennel—perfectly complemented by our chicken’s irresistible five-spice rub (traditionally a blend of fennel seeds, star anise, cloves, Chinese cinnamon and Sichuan pepper)...."

INGREDIENTS

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2 Boneless, Skinless Chicken Breasts

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4 Ounces Vermicelli Rice Noodles

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4 Cloves Garlic

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3 Ounces Cremini Mushrooms

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1 Scallion

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1 Baby Fennel

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1/2 Bunch Collard Greens

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2 Teaspoons Chinese Five-Spice Powder

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1 1/2 Tablespoons Hoisin Sauce

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1 1-Inch Piece Ginger

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1 Tablespoon Sesame Oil

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1 Tablespoon Soy Sauce

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