Soy-Braised Chicken and Peppers

This is a richly flavored, fragrant dish with a Southeast Asian flair. We braised boneless, skinless chicken thighs in a soy sauce mixture seasoned with cinnamon and star anise, then added red and green bell peppers, scallions and fresh cilantro to make a simple entrée to serve over rice.

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Ingredients:
1-1/4 lbs boneless, skinless chicken thighs
Salt and freshly ground black pepper
Ground cinnamon
2 tablespoons vegetable oil
1-1/2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon honey
1/4 cup low sodium chicken broth
2 cloves garlic, very finely chopped
2 teaspoons fresh ginger, very finely chopped
1 whole star anise
1 medium green bell pepper, seeded and cut into strips
1 medium red bell pepper, seeded and cut into strips
4 scallions, chopped
2 tablespoons fresh cilantro, chopped
Steamed white rice

Preparation:
Trim any excess fat from the chicken and season on both sides with salt, pepper and a sprinkling of cinnamon.

Heat the vegetable oil in a large pan over medium-high heat. Add the chicken in a single layer and brown, 1-1/2 minutes per side.

Combine the soy sauce, fish sauce, honey, chicken broth, garlic and ginger in a small bowl and add to the chicken along with the star anise. Reduce the heat to medium-low and cover. Cook for 15 minutes, turning the chicken pieces over after about 8 minutes.

Scatter the pepper strips over the chicken, cover and cook for an additional 5 to 6 minutes until the peppers are tender. Remove from the heat, add the scallions, re-cover and let stand for 5 minutes. Stir in the cilantro.

To serve, make a bed of rice on each of 4 plates. Top with chicken and peppers and spoon sauce over the top. Serve immediately.

Makes 4 servings

– recipe created by the editors of "MyGourmetConnection Recipes" | Written by Lynne Webb

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