This comforting dish features boneless chicken breasts braised in a fragrant mixture of soy sauce, rice wine, and warm spices like cinnamon and aniseed. The result is deeply savory meat with a glossy, slightly sweet glaze that clings perfectly to every bite. Red pepper flakes add a subtle warmth, while green onions provide a fresh, crisp finish. Its an elegant yet simple weeknight dinner that feels special enough for guests. Serve over fluffy steamed rice to soak up the delicious braising liquid. The combination of umami-rich soy and aromatic spices creates a harmonious flavor profile that satisfies without being overpowering. Perfect for families or anyone craving home-style comfort food with an international twist.
Spiced Braised Chicken
Description
This comforting dish features boneless chicken breasts braised in a fragrant mixture of soy sauce, rice wine, and warm spices like cinnamon and aniseed. The result is deeply savory meat with a glossy, slightly sweet glaze that clings perfectly to every bite. Red pepper flakes add a subtle warmth, while green onions provide a fresh, crisp finish. Its an elegant yet simple weeknight dinner that feels special enough for guests. Serve over fluffy steamed rice to soak up the delicious braising liquid. The combination of umami-rich soy and aromatic spices creates a harmonious flavor profile that satisfies without being overpowering. Perfect for families or anyone craving home-style comfort food with an international twist.Ingredients
Directions
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In a large skillet or Dutch oven, heat a small amount of oil over medium-high heat.
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Pat chicken breasts dry and season lightly with salt. Sear chicken in the skillet for 3-4 minutes per side until golden brown. Remove chicken and set aside.
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Reduce heat to medium-low. Add water, soy sauce, rice wine (or broth), sugar, red pepper flakes, aniseed, and cinnamon stick to the skillet.
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Bring the liquid to a gentle simmer. Return the chicken breasts to the skillet, ensuring they are partially submerged in the liquid.
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Cover and simmer for 15-20 minutes, or until chicken is cooked through and tender.
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Remove chicken to a serving platter and keep warm.
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In the remaining braising liquid, stir in the cornstarch slurry. Simmer for 1-2 minutes until the sauce thickens and becomes glossy.
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Stir in the sliced green onions.
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Pour the thickened sauce and green onions over the chicken breasts.
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Serve immediately with cooked rice.
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
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to prevent drying out.
Substitutions: If you don't have rice wine, dry sherry or additional chicken broth works well. Fennel seed can be used instead of aniseed for a slightly sweeter licorice note.
Tip: For richer flavor, use chicken thighs instead of breasts, but adjust cooking time slightly as thighs take longer to cook.
Safety: Ensure chicken reaches an internal temperature of 165F (74C) before serving.
