2 tablespoons plus 1 teaspoon sugar
1 tablespoon five-spice powder
3/4 teaspoon salt
1/3 cup lime juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 package (10 ounces) coleslaw mixture
1 1/4 pounds chicken tenders


1 In a large bowl, combine the sugar, five-spice powder, and salt. Measure out 5 1/2 teaspoons of the mixture and transfer it to a medium bowl.

2 Stir the lime juice, soy sauce, and sesame oil into the spice mixture in the medium bowl. Add the coleslaw mixture and toss to combine.

3 Preheat the broiler. Add the chicken to the large bowl with the remaining spice mixture, and toss to coat. Broil the chicken 4 to 6 inches from the heat for 4 to 5 minutes, or until cooked through.

4 Serve the warm chicken on top of the slaw. Makes 4 servings

Nutrition Facts

PER SERVING 235 calories, 6.1g total fat (1.3g saturated), 78mg cholesterol, 2g dietary fiber, 15g carbohydrate, 30g protein, 784mg sodium

Good source of: niacin, selenium, vitamin B6, vitamin C

Five-spice powderis a pungent ground spice mixture used in Chinese cooking. Its traditional components are cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. It adds a complex blend of sweet, pungent, and spicy flavors. Though it's available in many supermarkets and in Asian markets, you can make your own: In a spice grinder, finely grind 2 tablespoons each of Szechuan peppercorns, star anise, and fennel seeds. Stir in 2 tablespoons each of ground cinnamon and ground cloves. This will make about 1/2 cup, which you can keep for other uses, such as rubbing under the skin of roast chicken, stirring into stews, adding to barbecue sauces or rubbing into pork tenderloin before roasting.

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum—a benefit for your arthritic hands. However, some foods—like canned beans—can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 13 Sep 2011

Last Modified: 06 Apr 2015