Aniseed Chicken
Ingredients
- 1 tablespoon cooking oil ⓘ
- 8 boneless skinless chicken thighs ⓘ
- 2 garlic cloves, crushed ⓘ
- 1 tablespoon finely grated gingerroot ⓘ
- 1/4 cup chicken broth
- 1/4 cup liquid honey
- 3 tablespoons soy sauce ⓘ
- 1 tablespoon dry sherry ⓘ
- 1 whole star anise ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 tablespoon water
- 1 1/2 teaspoons cornstarch ⓘ
Instructions
- Heat cooking oil in wok or large frying pan on medium-high. Cook chicken, in 2 batches, for about 3 minutes per side until lightly browned. Remove from wok.
- Add garlic and ginger to same wok. Heat and stir for about 1 minute.
- Add next 6 ingredients. Bring to a boil on high. Reduce heat and then add chicken. Cover and Cook for 10 to 15 minutes until chicken is no longer pink inside. Remove and discard star anise.
- Stir water into cornstarch in small bowl until smooth. Stir into chicken mixture. Heat and stir for 1 to 2 minutes until sauce is boiling and thickened.
- Serve over your favourite rice.
- This recipe also freezes very well. Freeze it with your favourite fried rice for an asian microwave tv dinner, or use leftovers in your favourite egg roll recipe!
Nutrition & Diet Analysis (per serving)
595
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).