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Anise Wine Chicken

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    5 h
Victoria

Victoria

A delicious Chinese-style stir fry. Normally, I would use Chinese cooking wine, but I was out of it. The white wine adds a wonderful sweetness that pairs nicely with the star anise. Serve with steamed rice, white or brown.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 87.8g
  • 28%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Stir the onion, ginger, garlic, star anise, white wine, 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.
  2. 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.
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Reviews

Avocat
7

Avocat

9/13/2011

This recipe was a fantastic way to use the Thai basil and cherry tomatoes from our garden! We loved it!

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