This is a recipe that I enjoy cooking. You will adore this straightforward Hunan-style chicken dish. Add to the anise pepper if you enjoy a lot of heat. It imparts that hospitable, profound heat.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon grated fresh ginger
- 2 large skinless, boneless chicken breasts, cut into bite-sized pieces
- 6 dried red chile peppers, or more to taste
- 1 medium shallot
- 1 medium scallion
- 1 teaspoon anise seed, or more to taste
- ½ cup chicken broth
- 2 tablespoons rice wine vinegar
- 1 tablespoon white sugar
- ½ teaspoon salt
- 4 tablespoons olive oil
- 1 tablespoon cornstarch
Instructions
- Whisk soy sauce, sherry, and ginger together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 15 to 20 minutes.
- While chicken marinates, soak dried chiles in warm water until soft, about 15 minutes.
- Cut chile peppers, shallot, and scallion diagonally into 1-inch pieces.
- Grind anise seed into a powder using a mortar and pestle. Transfer to a bowl and add chicken broth, vinegar, sugar, and salt; mix until well combined.
- Heat olive oil in a skillet over medium to medium-high heat. Add chile peppers and shallot; stir-fry for 30 seconds. Add scallion and stir-fry, 30 seconds more. Add marinade mixture and chicken and stir-fry, 1 to 2 minutes. Pour in chicken broth mixture and mix well.
- Cook over low heat until chicken pieces are tender, no longer pink in the centers, and juices run clear, about 10 minutes. Stir in cornstarch to thicken sauce; serve with chicken.
Nutrition Facts
| Calories | 581 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 1 g |
| Protein | 50 g |
| Saturated Fat | 5 g |
| Sodium | 1939 mg |
| Sugars | 8 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |