Sunday, April 14, 2013

Three Cup Chicken

Randomly, I started getting this magazine in the mail. I never ordered it, never had even heard of it. Actually, I thought I'd be getting Food and Wine magazine (one of my favorites). The magazine is called 'Eating Well.' It's full of healthy recipes. I decided to give some of them a try... this is my first attempt... Three Cup Chicken (also never heard of this dish... apparently it's a Taiwanese classic). It's delicious. You should try it... it's easy, fast, yummy, and healthy!

Three Cup Chicken
1 teaspoon freshly ground pepper
3/4 cup chicken broth
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons rice wine or white wine (or even a red wine... whatever you have on hand)
3 tablespoons sesame oil
2 tablespoons honey
2 whole star anise
1 bunch scallions
2 boneless, skinless chicken breast, cut into 1 inch by 1/2 inch pieces
6 cloves garlic, peeled and whole
1 clove garlic, minced
1 tablespoon fresh ginger, minced
1/3 cup fresh basil leaves

Combine the broth, pepper, soy sauce, vinegar, wine, 2 tablespoons of the sesame oil, honey, and star anise in a bowl. Finely chop 2 tablespoons of the scallions and reserve for garnish. Chop the rest of the scallions into 1-inch pieces and add to the bowl.

Heat the remaining 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat until shimmering. Add the chicken, garlic, and minced ginger. Brown the chicken on both sides (about 2 minutes per side).  Then pour in the reserved sauce and simmer for 15 to 20 minutes or until the chicken is cooked through and the sauce is thickened slightly. Garnish with chopped scallions and chopped fresh basil.

Serve with quinoa or rice and steamed broccoli. Enjoy!

adapted recipe from Eating Well, April 2013

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