Directions:
- Heat cooking oil in wok or large frying pan on medium-high. Cook chicken, in 2 batches, for about 3 minutes per side until lightly browned. Remove from wok.
- Add garlic and ginger to same wok. Heat and stir for about 1 minute.
- Add next 6 ingredients. Bring to a boil on high. Reduce heat and then add chicken. Cover and Cook for 10 to 15 minutes until chicken is no longer pink inside. Remove and discard star anise.
- Stir water into cornstarch in small bowl until smooth. Stir into chicken mixture. Heat and stir for 1 to 2 minutes until sauce is boiling and thickened.
- Serve over your favourite rice.
- This recipe also freezes very well. Freeze it with your favourite fried rice for an asian microwave tv dinner, or use leftovers in your favourite egg roll recipe!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.03 Kcal (482 kJ) | ||
| Calories from fat | 30.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Sodium | 809.19mg | 34% | |
| Potassium | 61.25mg | 1% | |
| Total Carbs | 19.77g | 7% | |
| Sugars | 17.66g | 71% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 9.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 182.69 Kcal (765 kJ) | ||
| Calories from fat | 48.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 5% | |
|---|---|---|---|
| Sodium | 1285.19mg | 34% | |
| Potassium | 97.29mg | 1% | |
| Total Carbs | 31.4g | 7% | |
| Sugars | 28.05g | 71% | |
| Dietary Fiber | 0.39g | 1% | |
| Protein | 2.55g | 3% | |
| Vitamin C | 2.7mg | 3% | |
| Iron | 0.5mg | 2% | |
| Calcium | 14.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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