A delicious Chinese-style stir fry. Normally, I would use Chinese cooking wine, but I was out of it. The white wine adds a wonderful sweetness that pairs nicely with the star anise. Serve with steamed rice, white or brown.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Stir the onion, ginger, garlic, star anise, white wine, salt, pepper, 2 tablespoons vegetable oil, rice vinegar, and chicken together in a mixing bowl. Cover, and marinate in the refrigerator 4 to 6 hours. Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to cool before cutting in half.

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  • Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Remove the chicken from the marinade, and squeeze the excess marinade from the chicken; reserve the marinade. Cook and stir the chicken in the hot oil until browned on all sides and no longer pink in the center, about 5 minutes. Remove and discard the star anise from the marinade, and stir the marinade into the chicken. Bring to a boil, then add the cherry tomatoes and halved potatoes. Cook until the potatoes are hot and the cherry tomatoes begin to burst, about 3 minutes. Dissolve the cornstarch in the water, and stir into the chicken mixture along with Thai basil. Cook and stir until thick, about 1 minute more.

Nutrition Facts

562 calories; 11.6 g total fat; 33 mg cholesterol; 653 mg sodium. 87.8 g carbohydrates; 23.3 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2011
This recipe was a fantastic way to use the Thai basil and cherry tomatoes from our garden! We loved it! Read More
(7)

Most helpful critical review

Rating: 2 stars
04/20/2015
I didn't care for the combo of stir fry and potatoes. Also the tomatoes were mushy since you cook them until they pop and the taste of the tomatoes didn't seem to go well with other ingredients. Though I liked the taste of the sauce with a hint of star anise. Also I don't understand why this would be served with rice with so many potatoes in recipe. I omitted the rice. I tried recipe because I love star anise but this one will not be used again by me. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/13/2011
This recipe was a fantastic way to use the Thai basil and cherry tomatoes from our garden! We loved it! Read More
(7)
Rating: 5 stars
09/13/2011
This recipe was a fantastic way to use the Thai basil and cherry tomatoes from our garden! We loved it! Read More
(7)
Rating: 2 stars
04/19/2015
I didn't care for the combo of stir fry and potatoes. Also the tomatoes were mushy since you cook them until they pop and the taste of the tomatoes didn't seem to go well with other ingredients. Though I liked the taste of the sauce with a hint of star anise. Also I don't understand why this would be served with rice with so many potatoes in recipe. I omitted the rice. I tried recipe because I love star anise but this one will not be used again by me. Read More
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