Dinner Tonight: Star Anise and Ginger Chicken
Dinner Tonight: Star Anise and Ginger Chicken is a gluten free and dairy free main course. One portion of this dish contains around 32g of protein, 28g of fat, and a total of 447 calories. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up skin-on chicken pieces, garlic cloves, honey, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
In a large (12-inch) skillet, heat the oil over medium heat until shimming.
Add the chicken pieces skin-side down and cook undisturbed until they pull away easily from the pan and the skin is golden, 5-8 minutes. Turn the pieces with tongs and cook for a minute longer, just to lightly brown the other side.
Remove with tongs to a plate.
Pour off all but a tablespoon of the oil and add the ginger, garlic, rice wine, stock or water, honey, star anise, and soy sauce to the pan. Bring the mixture to a boil, add the clementine or orange juice, and put the chicken back into the skillet skin-side up (it should be about half-submerged with the crisp skin still exposed). Simmer until the chicken is just cooked though, 5-10 minutes more.
Remove the chicken to a plate and turn the heat to high. Bring the sauce to a boil and reduce until almost syrupy.
Return the chicken to the pan to glaze in the sauce.
Sprinkle with scallions and serve with white rice.