Anise Wine Chicken

Victoria 0

"A delicious Chinese-style stir fry. Normally, I would use Chinese cooking wine, but I was out of it. The white wine adds a wonderful sweetness that pairs nicely with the star anise. Serve with steamed rice, white or brown."
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5 h servings 562 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 87.8g
  • 28%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Stir the onion, ginger, garlic, star anise, white wine, salt, pepper, 2 tablespoons vegetable oil, rice vinegar, and chicken together in a mixing bowl. Cover, and marinate in the refrigerator 4 to 6 hours. Meanwhile, 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 until tender, about 15 minutes. Drain and allow to cool before cutting in half.
  2. 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 until browned on all sides and no longer pink in the center, about 5 minutes. 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 until the potatoes are hot and the cherry tomatoes begin to burst, about 3 minutes. Dissolve the cornstarch in the water, and stir into the chicken mixture along with Thai basil. Cook and stir until thick, about 1 minute more.



This recipe was a fantastic way to use the Thai basil and cherry tomatoes from our garden! We loved it!

I didn't care for the combo of stir fry and potatoes. Also the tomatoes were mushy since you cook them until they pop and the taste of the tomatoes didn't seem to go well with other ingredients...