Title: Spiced Braised Chicken
Categories: Poultry Main
Yield: 4 Servings
| 2 1/2 | c | Water |
| 1/2 | c | Soy sauce |
| 1/4 | c | Rice wine or chicken broth |
| 2 | tb | Sugar |
| 1/2 | ts | Aniseed or fennel seed |
| 1 | | Cinnamon stick |
| | | Zest of one orange |
| 4 | | Slices of fresh ginger |
| 1/4 | ts | Red pepper flakes |
| 4 | | Green onions, sliced thin |
| 4 | | Chicken breast halves, boned and skin removed |
| 2 | ts | Cornstarch in 1 tb water |
| 3 | c | Rice, cooked |
| 1 | | Green onion, sliced thin for garnish |
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.