Prep 10 mins
Cook 15 mins
quick and easy dinner
- 1 tablespoon grated ginger
- 2 teaspoons sesame oil
- 1⁄4 cup soy sauce
- 1⁄2 cup Chinese wine or 1⁄2 cup dry sherry
- 2 star anise
- 1 cinnamon stick
- 1 tablespoon brown sugar
- 4 boneless skinless chicken breasts
- 1 bunch bok choy or 1 bunch chinese greens, trimmed and halved
- Place the ginger, sesame oil, soy sauce, cooking wine or sherry, star anise, cinnamon stick and sugar in a frying pan over high heat and bring to a boil.
- Add the chicken and cook for 6-7 minutes on each side or until cooked through.
- Add the greens to the pan and cook for 2 minutes or until tender.
- Place chicken and greens on serving plates and spoon over pan juices as sauce.
- Serve with steamed rice.
Very good, light and easy. I added garlic and pinch of red chili flakes.
Very good recipe. It seemed to lack a certain zip, and I'm not sure if it needed more star anise or wine. I'll definitely make it again. Thanks.
Delicious! I read through all of the reviews and here's my version: I prepped the sauce first thing in the morning and pounded out to 1/2" thickness chicken thighs and cut into thirds. Used 1/4 of the sauce as a marinade for the chicken. Chinese wine instead of dry sherry, reduced the fresh ginger to 1 tablespoon so a seven year old wouldn't complain about being too spicy. Refrigerated the chicken for about five hours. In a wok heated up a little bit of sesame oil on medium heat and lightly sautéed baby spinach. Plated the spinach then poured the sauce into the wok and brought to boil. Added the chicken and cooked both sides about 6 minutes, adding one clove of garlic minced the final 20-30 seconds just until fragrant. Transferred the chicken to the platter. Garnished with fresh cilantro, scallions, black sesame seeds and a few drop of toasted sesame oil. Served with a simple steamed then fried short grain rice. Prepared for Culinary Quest/Family Picks. Will definitely make again!