Marinate chicken for 20 minutes in
ginger, sherry, soy sauce mixture.
Cut green onions and hot peppers diagonally into 1-inch pieces.
Mix chicken broth, 1 tablespoon soy sauce, wine vinegar,
sugar, salt and the anise pepper.
Heat oil. Add scallion, and stir fry for a few minutes. Add ginger,
sherry, soy mixture and chicken to scallions and hot pepper, and
stir-fry for about 2 minutes longer. Add chicken broth mixture, mix
well. Cook over low heat until chicken pieces are tender. Add
cornstarch to thicken.
Serve with hot cooked rice.
Calories per serving: 395
Fat per serving: 23.9g