This Asian style chicken dish hooked us from the very first try. Chicken breasts, despite not being very exciting, are often at our table. I am therefore in need of lots of different ideas and recipes to prepare them, so I usually try the ones that sound interesting. And this one is a real find! Needless to say we already had it few times, and just love it.
Richly flavored juicy and tender bites of chicken in tangy, slightly sweet and sour sauce… just describing it makes my mouth water. And one of the biggest advantages of it is that it could be prepared and served in less than half an hour. It is perfect for a stress-free weekly dinner, as well as if you want to impress your guests without too much effort.
Original recipe adapted from Simply Recipes – an incredibly rich and inspiring place.
Preparation time: 25-30 minutes
4 boneless, skinless chicken breast halves (800g./1½ lbs. total)
2 tsp ground coriander (seeds)
1 tsp grated fresh ginger plus ¼ cup julienned fresh ginger
2 tbsp canola oil (or another high smoke point oil)*
2 tbsp white-wine vinegar
½ tsp salt
¼ tsp freshly ground pepper
4 large spring onions, trimmed
2 tbsp honey
¼ cup chicken broth
1 tsp minced garlic
¼ cup sliced almonds, toasted
*I use rice bran oil, but grape seeds oil is also an option.
Slice chicken breasts into ¾-inch-thick stripes. Toss with ground coriander, grated ginger, 1 tbsp oil, vinegar, salt and pepper in a medium bowl. Marinate at room temperature 15 minutes.
Toast the sliced nuts in a dry frying pan on medium to low heat for a minute. Set aside.
Finely slice white parts of spring onions and julienne the green parts and fresh ginger. Set aside.
Mix together minced garlic, honey and hot chicken broth.
In a wok or big sauté pan heat the remaining 1 tbsp oil over medium to high heat. Add sliced white parts of spring onions and julienned ginger and stir-fry for 30 seconds. Add chicken (with all the juices) and stir-fry for 5-6 minutes, until thoroughly cooked. Add honey-garlic mixture and the spring onion greens and cook, stirring for 2 more minutes.
Serve hot, over fluffy white rice or rice noodles.