Chrysanthemum Chicken Recipe

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For a truly special chicken dinner, try this delicious dish. The ginger and Chinese five-spice adds so much flavor that this dish will be requested by your family all the time.—Helen Currie, Douglas, New Brunswick

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Chrysanthemum Chicken Recipe

Prep/Total Time: 25 min.

Yield: 2-3 Servings

15 10 25

Ingredients

2 teaspoons cornstarch
1-1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon Chinese five-spice powder, optional
2 boneless skinless chicken breast halves, cut into 1-inch strips
2 tablespoons vegetable oil
1/2 cup chicken broth
2 tablespoons additional chicken broth or sherry
2 tablespoons chopped green onion
1/4 cup chrysanthemum petals
2 cups hot cooked rice

Directions

In a bowl, combine the first five ingredients. Add chicken and toss to coat. In a wok or skillet, stir-fry chicken in oil for 5-7 minutes or until no longer pink. Add the broth, additional broth or sherry and green onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the flower petals and toss to coat. Serve over rice. Yield: 2-3 servings.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals.

Nutritional Facts 1 serving (1 cup) equals 318 calories, 11 g fat (2 g saturated fat), 42 mg cholesterol, 429 mg sodium, 34 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Chrysanthemum Chicken in Country Woman March/April 2002, p10