Five spice chicken with greens and plum sauce

Instructions

1. Heat the plum sauce, ½ cup (125ml) water, cinnamon, star anise and wine in a small saucepan over medium heat until the mixture comes to the boil. Simmer for 1 minute or until sauce thickens. Remove from heat.
2. Cut each chicken breast fillet horizontally into 2 thin fillets. Sprinkle both sides with five-spice powder. Heat the oil in a large frying pan over medium-high heat. Cook the chicken, in 2 batches, for 3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
3. Add the vegetables to the pan with ¼ cup (60ml) water. Cook, stirring, for 3-4 minutes or until tender and the water has evaporated.
4. Transfer the chicken to serving plates and serve with the greens and plum sauce.