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Chrysanthemum Chicken

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

In a bowl, combine the first five ingredients. Add chicken and toss to

Printed from tasteofhome.com Sep 7, 2008

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Chrysanthemum Chicken cont.

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.