Top Review by rpgaymer
I love fusion recipes like these! The dish was great- I especially loved the sauce which was well-flavored and unique. It reminded me of curry, mole sauce, and Asian sauces all at the same time. The fried polenta was a nice change of pace from the usual brown rice or quinoa that I would normally use.
- 6 boneless chicken breasts, cubed
- 1⁄4 cup soy sauce
- 1⁄4 cup honey
- 1⁄2 tablespoon ground cinnamon
- 1 teaspoon dried ancho chile powder
- 2 tablespoons canola oil
- 4 cups onions, peeled halved, & sliced thinly, approx. 2 large
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1⁄4 cup canola oil
- 4 cups firm prepared polenta (or 2 packages of polenta from the store.)
Directions See How It's Made
- Cool prepared polenta in a 9x13-inch baking dish & cut into 8 2-inch squares. Or slice store bought polenta into 1/2" slices.
- Combine cubed chicken, soy sauce, honey, cinnamon & ancho chili powder. Let marinate while you work on other steps.
- In heavy skillet, heat 2TB oil. Cook onions over medium low heat until dark brown. Season with salt & pepper.
- In another large pan, heat 1/4c oil over medium high heat until hot. Add as many polenta squares/slices as will fit comfortably. Cover to avoid splatter & let cook, checking after 5 minutes, until well browned & crispy. Turn over & repeat. Continue until all polenta is fried. Add more oil if necessary.
- When the onions are caramelized, add the marinating chicken along with the marinade. Cook on high heat until chicken is thoroughly cooked. Taste for seasoning; add salt & pepper if necessary.
- Serve chicken over fried polenta.