Spiced-Kissed Garlic Chicken With Carrots

• 4 tablespoons vegetable oil
• 3 lbs chicken pieces, skinned
• 14 cup soy sauce
• 2 tablespoons rice or 2 tablespoons cider vinegar
• 12 garlic cloves, sliced
• 1 tablespoon gingerroot, minced
• 4 star anise
• 3 bay leaves
• 12 teaspoon black pepper
• 14 teaspoon cinnamon
• 14 teaspoon ground cloves
• 4 carrots, cut into 1 1/2 inch lenghts
• 2 teaspoons cornstarch
• 2 green onions, chopped

1. in large nonstick skillet, heat oil over med-high heat, brown chicken about 10 minutes, transfer to plate, pour off fat from pan.
2. reduce heat to medium, add 1 cup water, soy sauce, vinegar, garlic, ginger, star anise, bay leaves, pepper, cinnamon, cloves and carrots, bring to a boil.
3. return chicken to pan, reduce heat.
4. cover and simmer until juices run clear when chicken is pierced 20 to 25 minutes.
5. in small bowl mix cornstarch with 1 tablespoon water.
6. push chicken aside, increase heat to med-high and stir cornstarch mixture into sauce.
7. boil until thickened, about 1 minute.
8. discard bay leaves, sprinkle with green onions and serve.

vegetable oil, chicken, soy sauce, rice, garlic, gingerroot, anise, bay leaves, black pepper, cinnamon, ground cloves, carrots, cornstarch, green onions

Taken from www.food.com/recipe/spiced-kissed-garlic-chicken-with-carrots-383895 (may not work)