"This recipe is very versatile. I'll use pork instead of chicken, or raspberry jam in place of marmalade."
1. Bring a large pot of salted water to a boil over high heat. Add broccoli; return to a boil. Cook until bright green, about 1 minute; drain.
2. Season chicken with salt, pepper and 5-spice powder. Warm oil in a large skillet over medium-high heat; add chicken and cook for 1 minute without stirring. Continue to cook, stirring, until cooked through, about 2 minutes.
3. Add white and light green parts of scallions. Sauté for 30 seconds. Stir in broccoli, marmalade and soy sauce. Cook, stirring, until broccoli is crisp-tender, about 3 minutes.
4. Serve over brown rice, if desired, sprinkled with scallion greens and almonds.