Star anise, the anise-flavored seed native to China, flavors this Asian marinade. Be sure to allow enough time to let the chicken marinate for rich, full flavor.


2 cups orange juice
1/4 cup hoisin sauce
3 tablespoons star anise
2 tablespoons packed brown sugar
2 teaspoons minced fresh ginger
1/2 teaspoon crushed red pepper flakes
2 large garlic cloves, minced
1 lb. boneless skinless chicken breast halves
2 tablespoons chopped fresh cilantro
Honey-Ginger Sauce (recipe follows)

1. In medium saucepan, combine all ingredients except chicken and cilantro and Honey-Ginger Sauce; mix well. Bring to a boil over medium heat; boil 1 minute. Remove from heat; cool.

2. Meanwhile, cut chicken breasts into 3x1/2-inch strips. Thread chicken strips onto 32 (6-inch) bamboo skewers; place in 13x9-inch (3-quart) glass baking dish. Pour cooled orange juice mixture over chicken. Cover; refrigerate at least 8 hours or up to 24 hours to marinate.

3. When ready to cook, heat oven to 450°F. Line 15x10x1-inch pan with foil. Place wire rack on foil in pan; spray rack and foil with nonstick cooking spray. Remove chicken skewers from marinade; place skewers on rack. Discard marinade. Bake 5 to 8 minutes or until chicken is no longer pink in center. Sprinkle with cilantro. Serve warm with Honey-Ginger Sauce.

32 appetizers

PER APPETIZER: 40 calories, .5 g total fat (0 g saturated fat), 3 g protein, 6 g carbohydrate, 10 mg cholesterol, 30 mg sodium, 0 g fiber

Honey-Ginger Sauce

1/2 cup honey
1/4 cup rice vinegar
2 teaspoons soy sauce
2 teaspoons minced fresh cilantro
2 teaspoons grated fresh ginger
1/2 teaspoon crushed red pepper flakes

In small bowl, combine all sauce ingredients; blend well. Cover; refrigerate until ready to serve. Serve at room temperature.