Aromatic Five-Spice Chicken Stir-Fry

In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of Chinese five-spice powder. Toss to coat evenly and let marinate for 10 minutes.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes, until cooked through and lightly browned. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli florets and sliced carrots, stir-frying for 3-4 minutes until they are crisp-tender.

Add the minced garlic to the vegetables and stir-fry for 30 seconds until fragrant.

In a small bowl, whisk together the cornstarch and chicken broth until smooth. Pour this mixture into the skillet with the vegetables.

Bring the sauce to a simmer, stirring constantly, until it thickens, about 1-2 minutes.

Return the cooked chicken to the skillet, tossing to coat everything evenly with the sauce. Cook for another 1-2 minutes to heat through.

Serve immediately over steamed rice or noodles, if desired.