Easy Five-Spice Baked Chicken

Combine all of the ingredients from the soy sauce to the sesame oil in a small mixing bowl and set aside.

Clean your chicken and pat dry. Transfer to a large mixing bowl. Pour the marinade over the chicken and make sure to get it under the skin. Put the bowl into the refrigerator and let it marinate. It’s best to let the chicken marinate for at least 2 hours or even overnight but it’s not absolutely necessary if you don’t have the time.

Line a rimmed sheet pan with non-stick foil. Preheat the oven to 375 F. Put the chicken onto the sheet pan in a single layer. Put pan into the oven and bake the chicken for 40-45 minutes.

While the chicken is roasting, cook your rice. Cut the cabbage chunks into small 1 to 2 inch squares and heat a wok or frying pan with a tablespoon of oil. About 15 minutes before your chicken is done, put cabbage into the wok and stir-fry for about 10 minutes or less depending upon how soft you like it. Season with salt and set aside.

After 40 minutes, test the chicken to make sure it is cooked through. Stick a fork in the side. If the juices run clear, it’s done. If not, cook it for a few minutes longer. The chicken should be a golden brown when done. But if not, you can crisp it up by cooking for 3 or 4 minutes under the broiler at the very end.

Plate chicken with the rice and fried cabbage and enjoy!