Aniseed Chicken

Name: 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

12 ingredients

6 steps

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!