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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


  • 1. 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.
  • 2.

Nutrition Facts

1 cup: 318 calories, 11g fat (2g saturated fat), 42mg cholesterol, 429mg sodium, 34g carbohydrate (3g sugars, 1g fiber), 19g protein.


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