- 1 small onion, chopped
- 2 inch piece fresh ginger root, minced
- 2 cloves garlic, minced
- 2 whole star anise pods
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon rice vinegar
- 1/2 pound skinless, boneless chicken breast meat – cut into bite-size pieces
- 20 new potatoes
- 1 tablespoon vegetable oil
- 1 cup cherry tomatoes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 cup minced fresh Thai basil leaves
- Stir the onion, ginger, garlic, star anise, white wine, salt, pepper, 2 tablespoons vegetable oil, rice vinegar, and chicken together in a mixing bowl. Cover, and marinate in the refrigerator 4 to 6 hours. Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to cool before cutting in half.
- Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Remove the chicken from the marinade, and squeeze the excess marinade from the chicken; reserve the marinade. Cook and stir the chicken in the hot oil until browned on all sides and no longer pink in the center, about 5 minutes. Remove and discard the star anise from the marinade, and stir the marinade into the chicken. Bring to a boil, then add the cherry tomatoes and halved potatoes. Cook until the potatoes are hot and the cherry tomatoes begin to burst, about 3 minutes. Dissolve the cornstarch in the water, and stir into the chicken mixture along with Thai basil. Cook and stir until thick, about 1 minute more.