Servings: Serves 4

1 Tbsp cooking oil 1 Tbsp cooking oil
8 (or about 1/4lbs) Skinless chicken thighs, excess fat removed 8 (or about ¼lbs) Skinless chicken thighs, excess fat removed
4 garlic cloves, crushed 4 garlic cloves, crushed
1 Tbsp grated ginger 1 Tbsp grated ginger
¼ Cup chicken broth ¼ Cup chicken broth
¼ Cup liquid honey ¼ Cup liquid honey
3 Tbsp low-sodium soy sauce 3 Tbsp low-sodium soy sauce
1 Tbsp honey whiskey, chinese cooking wine or dry sherry. (I use Yukon Jack) 1 Tbsp honey whiskey, chinese cooking wine or dry sherry. (I use Yukon Jack)
2-3 star anise 2 to 3 star anise
½ tsp ground pepper ½ tsp ground pepper
1 Tbsp water 1 Tbsp water
1½ tsp cornstarch 1½ tsp cornstarch

Heat cooking oil in wok or large frying pan on medium-high.
Cook chicken in 2 batches for about 3 minutes per side until lightly browned. Remove from wok.
Add garlic and ginger to same wok. Heat and stir for about 1 minute until fragrant.
Add next 6 ingredients (broth, honey, soy sauce. whiskey, anise, and pepper).
Bring to a boil on high.
Reduce heat to medium-high. Add chicken. Cover.
Cook for 10 to 15 minutes, turning halfway, until chicken is no longer pink inside.
Discard star anise.
Stir water into cornstarch in small bowl until smooth. Stir into chicken mixture and heat for 1 to 2 minutes until sauce is boiling and thickened.
Enjoy!

1 Serving: 377 calories.  1 Serving: 377 calories.