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“A very good quick stew with an Asian flavor.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, over high heat, cook chicken and carrots.
  2. Stir until chicken is a little brown.
  3. Mix scallions, star anise, soy, sherry, sugar and garlic and pour over chicken.
  4. Mix the 2 teaspoons corn starch well with the 1 tablespoon water and pour over chicken.
  5. Add bamboo shoots, onion and potatoes and cook on low for 25 minutes.

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