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Chrysanthemum Chicken

 Chrysanthemum Chicken
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
2-3 ServingsPrep/Total Time: 25 min.

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.
Nutritional Facts: 1 serving (1 cup) equals 318 calories,

2 of 2

Chrysanthemum Chicken (continued)

Nutritional Facts: 11 g fat (2 g saturated fat), 42 mg cholesterol, 429 mg sodium, 34 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.