Ingredients
1small onion,chopped
1fresh ginger root,(2-inch piece), minced
2garlic cloves,minced
2whole star anise pods
½cupdry white wine
1tspsalt
¼tspground black pepper
3tbspvegetable oil
1tsprice vinegar
½lbchicken breast meat,skinless boneless, cut into bite size pieces
20new potatoes
1cupcherry tomatoes
1tbspcornstarch
2tbspwater
¼cupfresh thai basil leaves,minced
Preparation
Stir the onion, ginger, garlic, star anise, white wine, salt, pepper, 2 tablespoons of vegetable oil, rice vinegar, and chicken together in a mixing bowl.
Cover, and marinate in the refrigerator for about 4 to 6 hours.
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 for about 15 minutes until tender. Drain and allow to cool before cutting in half.
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 for about 5 minutes until browned on all sides and no longer pink in the center. 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 for about 3 minutes until the potatoes are hot and the cherry tomatoes begin to burst.
Dissolve the cornstarch in the water, and stir into the chicken mixture along with Thai basil. Cook and stir for about 1 minute until thick.
Serve warm, and enjoy!
