Spiced braised chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Water |
| ½ | cup | Soy sauce |
| ¼ | cup | Rice wine or chicken broth |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Aniseed or fennel seed |
| 1 | Cinnamon stick | |
| Zest of one orange | ||
| 4 | Slices of fresh ginger | |
| ¼ | teaspoon | Red pepper flakes |
| 4 | Green onions, sliced thin | |
| 4 | Chicken breast halves, boned and skin removed | |
| 2 | teaspoons | Cornstarch in 1 tb water |
| 3 | cups | Rice, cooked |
| 1 | Green onion, sliced thin for garnish | |
Directions
In a large pan combine water, soy sauce, sugar, aniseed, cinnamon, zest, ginger, green onions and red pepper flakes. Bring to a boil, reduce heat and simmer for ten minutes. Add chicken and simmer for about 30 minutes or until chicken is cooked through. Remove chicken from pan. Strain 2 cups of the pan juices and bring to a boil in a skillet. Add cornstarch mix and boil a few minutes to thicken. Add chicken, stirring to coat and heat through.
Serve chicken and sauce over cooked rice and garnish with green onions.
Per serving = 280 calories, 22 g protein, 2 g fat, 40 g carbo, 847 mg sodium. (1 g saturated fat, 1 g monounsaturated fat, 49 mg cholesterol).
NOTE: it is easiest to remove zest with a vegetable peeler, when needing strips.