Chicken braised wtih ginger and star anise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 teaspoon sichuan peppercorns1 tablespoon canola or soy oil2 x 3 cm piece of fresh ginger, cut into julienne strips2 cloves garlic, chopped4 chicken thigh fillets, approx 800g (skinless, boneless, trim visible fat)1/3 cup Chinese rice wine1 tablespoon honey1/4 cup light soy sauce1 star anise1 head of broccoli, chopped into florets
1. Heat wok over medium heat, add the peppercorns and cook, stirring frequently, until fragrant. Remove from wok and crush lightly (I use the back of a knife).
2. Reheat the wok, add oil, swirl to coat. Add the ginger and garlic, cook over a low heat until they are lightly golden (1-2 minutes).
3. Increase the heat to medium, add the chicken, cook until brown on all sides (about 3 minutes)
4. Add all remaining ingredients except broccoli but including crushed peppercorns. Reduce heat and simmer, covered, until the chicken is tender - 15-20 minutes.
5. Add broccoli and simmer until it is tender-crisp - about another 5 minutes.
Makes 6 serves (or 4 serves if you have smaller chicken thighs) - serve with rice, noodles or whatever else seems appropriate. The sodium content is less than the nutrition calculator shows if you don't serve out all the sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user PHRASER.
2. Reheat the wok, add oil, swirl to coat. Add the ginger and garlic, cook over a low heat until they are lightly golden (1-2 minutes).
3. Increase the heat to medium, add the chicken, cook until brown on all sides (about 3 minutes)
4. Add all remaining ingredients except broccoli but including crushed peppercorns. Reduce heat and simmer, covered, until the chicken is tender - 15-20 minutes.
5. Add broccoli and simmer until it is tender-crisp - about another 5 minutes.
Makes 6 serves (or 4 serves if you have smaller chicken thighs) - serve with rice, noodles or whatever else seems appropriate. The sodium content is less than the nutrition calculator shows if you don't serve out all the sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user PHRASER.
Nutritional Info Amount Per Serving
- Calories: 275.8
- Total Fat: 7.7 g
- Cholesterol: 110.7 mg
- Sodium: 891.9 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 1.3 g
- Protein: 27.8 g
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