Anise Wine Chicken

• 1 small onion, chopped
• 2 inch piece fresh ginger root, minced
• 2 cloves garlic, minced
• 2 whole star anise pods
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 teaspoon rice vinegar
• 1/2 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 20 new potatoes
• 1 tablespoon vegetable oil
• 1 cup cherry tomatoes
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 cup minced fresh Thai basil leaves

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.

onion, ginger root, garlic, star anise pods, white wine, salt, ground black pepper, vegetable oil, rice vinegar, skinless, potatoes, vegetable oil, cherry tomatoes, cornstarch, water, fresh thai basil

Taken from www.allrecipes.com/recipe/214573/anise-wine-chicken/ (may not work)