Aniseed Chicken Recipe

Ingredients for Aniseed Chicken

• 1 tablespoon cooking oil
• Boneless Skinless Chicken Thighs
• Garlic Cloves
• Gingerroot
• 1/2 cup chicken broth
• Liquid Honey
• 2 tablespoons soy sauce
• Dry Sherry
• 1 star anise
• Pepper
• 2 tablespoons cold water
• 1 tablespoon cornstarch

How to Make Aniseed Chicken

1. Heat 1 tablespoon of cooking oil in a wok or large frying pan over medium-high heat.
2. 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.
3. Add 2 cloves minced garlic and 1 tablespoon minced ginger to the wok.
4. Stir-fry for about 1 minute until fragrant.
5. 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.
6. Bring to a boil over high heat.
7. 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.
8. Remove and discard the star anise.
9. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
10. Stir the cornstarch slurry into the chicken mixture.
11. Cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened and is slightly glossy.
12. Serve hot over 2 cups cooked rice. Garnish with chopped green onions (optional).
13. This recipe freezes well! Freeze with your favorite fried rice for a microwaveable Asian dinner or use leftovers in your favorite egg roll recipe!