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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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For a truly special chicken dinner, try this delicious dish. The ginger and Chinese five-spice adds so much flavor that this dish will be requested by your family all the time.—Helen Currie, Douglas, New Brunswick Ingredients:
2 teaspoons cornstarch |
1-1/2 teaspoons sugar |
1/4 teaspoon salt |
1/8 teaspoon ground ginger |
1/8 teaspoon chinese five-spice powder, optional |
2 boneless skinless chicken breast halves, cut into 1-inch strips |
2 tablespoons vegetable oil |
1/2 cup chicken broth |
2 tablespoons additional chicken broth or sherry |
2 tablespoons chopped green onion |
1/4 cup chrysanthemum petals |
2 cups hot cooked rice |
Directions:
1. In a bowl, combine the first five ingredients. Add chicken and toss to coat. In a wok or skillet, stir-fry chicken in oil for 5-7 minutes or until no longer pink. Add the broth, additional broth or sherry and green onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the flower petals and toss to coat. Serve over rice. Yield: 2-3 servings.
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