This Spiced Braised Chicken is a comforting, international-style dish that balances savory, sweet, and aromatic flavors. The chicken simmers gently in a rich broth infused with soy sauce, rice wine, star anise, and cinnamon, allowing the meat to become incredibly tender and flavorful. Fresh ginger and orange zest add a bright, zesty contrast to the deep umami of the braising liquid. Finished with a silky cornstarch-thickened sauce and served over steamed rice, this meal is both satisfying and elegant. Its perfect for busy weeknights or when you want to impress guests with a dish that tastes like it took hours but comes together easily. The combination of warm spices and fresh aromatics makes every bite memorable, turning simple pantry staples into a restaurant-quality experience.
Spiced Braised Chicken
Description
This Spiced Braised Chicken is a comforting, international-style dish that balances savory, sweet, and aromatic flavors. The chicken simmers gently in a rich broth infused with soy sauce, rice wine, star anise, and cinnamon, allowing the meat to become incredibly tender and flavorful. Fresh ginger and orange zest add a bright, zesty contrast to the deep umami of the braising liquid. Finished with a silky cornstarch-thickened sauce and served over steamed rice, this meal is both satisfying and elegant. Its perfect for busy weeknights or when you want to impress guests with a dish that tastes like it took hours but comes together easily. The combination of warm spices and fresh aromatics makes every bite memorable, turning simple pantry staples into a restaurant-quality experience.Ingredients
Directions
-
In a large pan or Dutch oven, combine water, soy sauce, sugar, aniseed, cinnamon stick, orange zest, ginger slices, half of the sliced green onions, and red pepper flakes.
-
Bring the liquid mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes to infuse the flavors.
-
Add the chicken breasts to the simmering liquid, ensuring they are mostly submerged. Cover and simmer gently for about 30 minutes, or until the chicken is cooked through and tender.
-
Carefully remove the chicken from the pan and set aside on a plate.
-
Strain the braising liquid through a fine-mesh sieve into a measuring cup or bowl, discarding the solids. Measure out 2 cups of the strained liquid.
-
Pour the 2 cups of strained liquid into a skillet and bring to a boil over medium-high heat.
-
In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a smooth slurry.
-
Stir the cornstarch slurry into the boiling liquid in the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
-
Return the cooked chicken to the skillet with the thickened sauce. Toss gently to coat the chicken evenly and heat through for 1 minute.
-
Serve the spiced braised chicken and sauce over a bed of hot cooked rice. Garnish with the remaining sliced green onions.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 146.2kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.6g3%
- Cholesterol 13.3mg5%
- Sodium 1706.0mg72%
- Total Carbohydrate 29.3g10%
- Dietary Fiber 13.5g54%
- Sugars 8.3g
- Protein 7.6g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For deeper flavor, you can marinate the chicken in the soy sauce and rice wine mixture for up to 4 hours before braising.
If you prefer a spicier dish, increase the red pepper flakes to 1/2 teaspoon or add a sliced fresh chili pepper during the simmering stage.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to refresh the sauce.
While chicken breasts are traditional for this recipe, you can substitute boneless, skinless chicken thighs for a richer, more succulent result. Adjust cooking time slightly if using thighs.
If you don't have rice wine, dry sherry or additional chicken broth are acceptable substitutes.
