Instructions: Whisk the vinegar, chicken broth, garlic, soy sauce and pepper in a small bowl to blend. Season the chicken breasts with the onion powder and five-spice powder. Heat the oil in a heavy skillet over medium high heat.

Add the chicken and saute until golden about 4 minutes per side. Pour the vinegar mixture over the chicken and add the bay leaves. Reduce the heat to low, cover the skillet and simmer until the chicken is just cooked through, about 10 minutes. Using tongs, transfer chicken to plate. Boil the pan juices for another 2 minutes. Season to taste with salt. Spoon over chicken, discarding bay leaves. Serve with rice.

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