Ingredients for Aniseed Chicken
- 1 tablespoon cooking oil
- 1 lb boneless, skinless chicken breasts
- 2 cloves minced garlic
- 1 tablespoon minced ginger
- 1/2 cup chicken broth
- Liquid Honey (not specified in recipe)
- 2 tablespoons soy sauce
- Dry Sherry (not specified in recipe)
- 1 star anise
- 1/4 teaspoon black pepper
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 2 cups cooked rice
- chopped green onions (optional)
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How to Make Aniseed Chicken
- Heat 1 tablespoon of cooking oil in a wok or large frying pan over medium-high heat.
- Add 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces. Cook in 2 batches for about 3 minutes per side, until lightly browned. Remove from wok and set aside.
- Add 2 cloves minced garlic and 1 tablespoon minced ginger to the wok.
- Stir-fry for about 1 minute until fragrant.
- Add 1/2 cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon brown sugar, 1 star anise, and 1/4 teaspoon black pepper to the wok.
- Bring to a boil over high heat.
- Reduce heat to medium-low, return the chicken to the wok, and cover. Simmer for 10-15 minutes, or until the chicken is cooked through and no longer pink inside.
- Remove and discard the star anise.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Stir the cornstarch slurry into the chicken mixture.
- Cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened and is slightly glossy.
- Serve hot over 2 cups cooked rice. Garnish with chopped green onions (optional).
- This recipe freezes well! Freeze with your favorite fried rice for a microwaveable Asian dinner or use leftovers in your favorite egg roll recipe!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
71g
Fat
9g
Carbs
6g
