Rita tested this recipe and said she'd like more sauce; so go ahead and double the sauce if you like. It's a flexible recipe --if you know you like more garlic or ginger, measure generously.
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 4to 6 servings
Ingredients
3/4cupnatural raisins
3/4cupwater
1/4cupsoy sauceregular or reduced sodium, per preference
1Tbspminced fresh gingerabout 1-inch piece, or more if you like ginger!
1wholestar anise, or 1/4 tsp Chinese Five Spice, optional
4green onions, slicedfor garnish
hot cooked rice
Instructions
COMBINE raisins, water, soy sauce, ginger, and white pepper in a blender or food processor. Whirl until well blended and nearly smooth.
HEAT oil in a deep 10-12-inch skillet or 4-5-quart saucepan over medium-high heat. Add chicken. Cook until lightly brown on one side, about 2 minutes. Turn chicken and add garlic. Brown second side about 2 minutes.
POUR raisin sauce over chicken and turn pieces to coat in sauce. Stir in star anise or five spice powder if using. Reduce heat to medium. Cover and simmer 15 minutes, stirring once to prevent sticking, until internal temperature of chicken is 180°F for bone-in, or 165°F for boneless pieces.
REMOVE star anise if added. SERVE chicken and sauce over rice; garnish with green onion.
For quick look at prep method see video below. (Ingredient amounts are slightly different).