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Aniseed Chicken
Time: 25 mins
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
Directions
- 1 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.
- 2 Add garlic and ginger to same wok. Heat and stir for about 1 minute.
- 3 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.
- 4 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.
- 5 Serve over your favourite rice.
- 6 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!
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