This is a recipe for spiced braised chicken. The chicken is first browned in a pan, then braised in a mixture of chicken stock, white wine, and spices. The result is a tender, flavorful chicken dish that is perfect for a weeknight meal.
In a large pan combine water, soy sauce, sugar, aniseed, cinnamon, zest,ginger, green onions and red pepper flakes.
Bring to a boil, reduce heatand simmer for ten minutes.
Add chicken and simmer for about 30 minutes oruntil chicken is cooked through.
Remove chicken from pan.
Strain 2 cups ofthe pan juices and bring to a boil in a skillet.
Add cornstarch mix andboil a few minutes to thicken.
Add chicken, stirring to coat and heatthrough.
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 mgsodium.
(1 g saturated fat, 1 g monounsaturated fat, 49 mg cholesterol).
NOTE: it is easiest to remove zest with a vegetable peeler, when needingstrips.