Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Water
1/2 c Soy sauce
1/4 c Rice wine or chicken broth
2 tb Sugar
1/2 ts Aniseed or fennel seed
1 Cinnamon stick
Zest of one orange
4 Slices of fresh ginger
1/4 ts Red pepper flakes
4 Green onions, sliced thin
4 Chicken breast halves, boned
-and skin removed
2 ts Cornstarch in 1 tb water
3 c Rice, cooked
1 Green onion, sliced thin for
-garnish

In a large pan combine water, soy sauce, sugar, aniseed, cinnamon,
zest, ginger, green onions and red pepper flakes. Bring to a boil,
reduce heat and simmer for ten minutes. Add chicken and simmer for
about 30 minutes or until chicken is cooked through. Remove chicken
from pan. Strain 2 cups of the pan juices and bring to a boil in a
skillet. Add cornstarch mix and boil a few minutes to thicken. Add
chicken, stirring to coat and heat through. Serve chicken and sauce
over cooked rice and garnish with green onions. Per serving = 280
calories, 22 g protein, 2 g fat, 40 g carbo, 847 mg sodium. (1 g
saturated fat, 1 g monounsaturated fat, 49 mg cholesterol). NOTE: it
is easiest to remove zest with a vegetable peeler, when needing
strips.

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