anise chicken

Ingredients

• Servings: 4
• 1 small onion, chopped
• 2 inch piece fresh ginger root, minced
• 2 cloves garlic, minced
• 2 whole star anise pods
• 1/2 cup dry white
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 teaspoon rice vinegar
• 1/2 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 20 new potatoes
• 1 tablespoon vegetable oil
• 1 cup cherry tomatoes
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 cup minced fresh thai basil leaves

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 5 hrs


• stir the onion, ginger, garlic, star anise, white , salt, pepper, 2 tablespoons vegetable oil, rice vinegar, and chicken together in a mixing bowl. cover, and marinate in the refrigerator 4 to 6 hours. meanwhile, place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. drain and allow to cool before cutting in half.
• heat 1 tablespoon of vegetable oil in a large skillet over high heat. remove the chicken from the marinade, and squeeze the excess marinade from the chicken; reserve the marinade. cook and stir the chicken in the hot oil until browned on all sides and no longer pink in the center, about 5 minutes. remove and discard the star anise from the marinade, and stir the marinade into the chicken. bring to a boil, then add the cherry tomatoes and halved potatoes. cook until the potatoes are hot and the cherry tomatoes begin to burst, about 3 minutes. dissolve the cornstarch in the water, and stir into the chicken mixture along with thai basil. cook and stir until thick, about 1 minute more.