This recipe is a tweaked version of a Donna Hay recipe I have been making for years from her Modern Classics collection.
I have removed the sugar, it just wasn’t needed. I also increased some quantities of the liquids as all of my boys love lots of sauce! As the chicken cooks, the sauce reduces down to be quite syrupy. If this is too strong for you, just add a little water to the pan.

Serves 5

Ingredients

2 large chicken breast fillets, sliced horizontally, to make 4 portions
2 teaspoons sesame oil
1 tablespoon of fresh ginger, shredded (or fresh ginger stir-in paste)
1/3 cup soy sauce
1/2 cup Chinese cooking wine (Shao Shing)
2 star anise
1 t cinnamon

Steamed vegetables to serve and rice if desired.

Note – If you don’t have any Star Anise, you can add 2 teaspoons of Chinese 5 Spice instead. This is a great spice mix to have in your pantry. If you do this, leave out the teaspoon of cinnamon. If using Star Anise, remove it and discard before serving.

Method

Place all the ingredients except the chicken breasts, in a large frying pan. Bring to a simmer over a medium heat.
Add the chicken and cook for 6-8 minutes, then turn and cook until chicken is cooked through. This will probably take another 6 minutes.

While the chicken is cooking, prepare your choice of vegetables by simply steaming in the microwave or bamboo steamer.