Ginger Star Anise Pan-Seared Chicken 

  • By Amanda Li
  • 25 Jun, 2016

Don’t be fooled by the simplicity of this dish as it tastes like it was slow-braised and boasts an intense oriental flavour profile.

1 tbsp grapeseed or avocado oil
2 lbs skinless boneless chicken thighs 
1-inch piece fresh gingerroot, peeled and cut into thin strips  
2 cloves garlic, thinly sliced
½ cup chicken stock 
1 tbsp maple syrup 
2 star anise
1 tbsp coconut aminos or soy sauce
¼ cup freshly squeezed orange juice
2 scallions, thinly sliced on a diagonal (optional for garnish)


Step 1

Heat a large skillet, over medium-high heat. Add oil and half the chicken pieces and cook undisturbed until the meat pulls away easily from the pan, 3-4 minutes. Flip over the chicken pieces with tongs and cook for another minute, just to lightly brown the other side. Transfer the chicken onto a plate and repeat with remaining chicken thighs.

Step 2

Drain off all but 1 tablespoon of the oil left in the skillet, and add the ginger, garlic, chicken stock, maple syrup, star anise and coconut aminos. Bring the mixture to a boil, add the orange juice and put the chicken back into the skillet. Simmer on medium-low heat until the chicken is just cooked through, about 10 minutes more.  

Step 3
Transfer the chicken on a dish and sprinkle with scallions to serve over rice or noodles.  

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