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.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
562 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 teaspoon salt
2 tablespoons water
1 tablespoon vegetable oil
1 tablespoon cornstarch
2 tablespoons vegetable oil
¼ teaspoon ground black pepper
1 small onion, chopped
2 cloves garlic, minced
½ cup dry white wine
1 cup cherry tomatoes
2 whole star anise pods
½ pound skinless, boneless chicken breast meat - cut into bite-size pieces
