Chinese 5 Spice Chicken and Sautéed Vegetables

One day while venturing the Co-Op in Brooklyn with my brother, I was scanning the loose spice aisle and came across Chinese Five Spice. I was interested to see what kind of recipe I could concoct, especially with my keen interest in cooking Asian inspired meals. After reading up on how Chinese five spice is utilized in the culinary world, I then searched, thanks to Wikipedia, classic Chinese vegetables. I could've faked it based on the ever so American version of Chinese take-out, but a little sem-authenticity never hurt anyone. Here's my Chinese inspired meal.
Sihk Faahn!   食飯 

Servings: About 4

Ingredients:

4 6oz Chicken Breasts
2 Baby Bok Choy
2 Cups Shredded Purple Cabbage
2 Cups Shredded Carrots
1 Package of Snow Peas
1 Head Chinese Broccoli
1 Chopped Onion
Chinese Five Spice
Fresh Ginger
Scallions for Garnish
Olive Oil
Ponzu Sauce
Soy Sauce

Directions:

Preheat oven to 350 degrees.
Place cleaned chicken breast on to a lined baking sheet.
Drizzle 1 tablespoon of olive oil over the chicken breasts and then massage 1 tablespoon of the Chinese five spice on the chicken.
Place into the oven for about 25 minutes.
Once finished cooking and cooled, shred the chicken.

Heat a pan with oil or cooking spray. Cook the chopped onion until it becomes soft. Then add the cabbage, carrots, snow peas, broccoli, and bok choy. Cook until the vegetables are vibrant and soft.
Season the vegetables with salt, pepper, and garlic powder to taste. Then grate the fresh ginger over the veggies (about 2 teaspoons).
Then mix in 3-4 tablespoons of Ponzu and 1-2 tablespoons of soy sauce over the vegetables.

Add the shredded chicken the vegetables and garnish with scallions.