Hunan Chicken Stir Fry

Chicken marinated in sherry, soy sauce, and fresh ginger. Chicken is stir-fried with green onions, and hot peppers in a chicken broth flavored with anise powder, wine vinegar, and soy sauce. Served over rice.

Ingredients -

1 tablespoon shredded Fresh Ginger Root
1 tablespoon Sherry
2 tablespoons Light Soy Sauce

1 to 2 teaspoons Anise Pepper
1/2 cup Chicken Broth
2 tablespoons Wine Vinegar
1 tablespoon Light Soy Sauce
1 tablespoon Sugar
1/2 teaspoon Salt

3 to 4 tablespoons Peanut Oil
2 pounds Frying Chicken, cut into bite-sized pieces
1 tablespoon Cornstarch
2 Green Onions, cut diagonally into 1-inch pieces
2 to 3 small Hot Chile Peppers, cut diagonally into 1-inch pieces

Preparation:

1. In a medium-mixing bowl, combine ginger, sherry, and soy sauce. Toss chicken and marinate 30 minutes.

2. Grind anise pepper into powder.

3. In a small bowl combine chicken broth, wine vinegar, soy sauce, sugar, salt and anise powder.

4. Heat peanut oil in wok over high heat.

5. Add green onions. Stir-fry 30 seconds.

6. Add chicken and marinade to wok.

7. Add hot pepper. Stir-fry 2-3 minutes.

8. Add chicken broth mixture. Stir-fry until boiling.

9. Reduce heat to low. Cook 2-3 minutes.

10. Add cornstarch to thicken.

11. Serve hot with rice.

Variations and Recipe Ideas:

Cooking Tip

Hot Chile Peppers

Jalapeno peppers are a nice choice as they add some heat, but not too much. Try habanero chili peppers for a very hot stir-fry. Be careful handling and consuming any chili pepper.

Cooking Tip

Anise Pepper

Anise pepper or Chinese pepper is not really pepper but a spice made from dried berries. You can find it in most supermarkets in the spice or asian department.