Anise Poached Chicken With Carrots And Snow Peas
|Whole boneless skinless chicken breasts||1 1⁄2 Pound, halved|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm) (Small Clove)|
|Chinese five spice powder||1⁄8 Teaspoon|
|Dried red pepper flakes||1⁄8 Teaspoon|
|Snow peas||2 Cup (32 tbs), trimmed (Fresh Ones)|
1. Cut the chicken intc strips about 2 inches long and 1/4 inch wide. Juice the orange and marinate the chicken in the juice. Peel and cut the carrots into 1/4-inch-thick rounds.
2. Combine the broth, garlic, five-spice powder, and 1/2 teaspoon salt in a medium-size saucepan and bring to a boil over high heat. Add the carrots, cover, and simmer until almost tender, 3 minutes.
3. Add the chicken along with the orange juice. Cover and simmer over low heat until the chicken is almost done, 3 minutes more. Add the red pepper flakes and snow peas, cover, and cook until the snow peas are tender but still crisp, 2 to 3 minutes.
4. Remove and discard the garlic clove, and adjust the seasoning. Serve immediately in deep bowls, before the acidity of the orange juice has a chance to turn the snow peas an un-appetizingly dull green.