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Vietnamese · Salad

Pan-Seared Chicken Thigh with ginger and star anise

Weeknight-friendly Chicken Thigh Grain Bowl with the ginger and star anise we come back to again and again. Big flavour, short shopping list.

4.3 from 4,054 cooks
Prep20 min
Cook25 min
Serves4
LevelEasy
Free to cook
Pan-Seared Chicken Thigh with ginger and star anise
Method

How to cook it

Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.

Stir in the fish sauce and the rest of the ginger and star anise flavours, letting them cook out for a minute until fragrant.

Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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