Sauteed Chicken Breast With Clover Honey and Chili

Total Time
Prep 30 mins
Cook 30 mins

This looks really good! (This is a recipe I adopted from the Zaar account.)

Ingredients Nutrition


  1. Season the strips of chicken breast with salt, pepper and the ground cumin.
  2. Heat a skillet with the olive oil until hot but not smoking.
  3. Add the chicken to the pan, spreading the chicken out to evenly cook the strips.
  4. Cook the chicken until golden-brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then.
  5. Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed.
  6. Be careful of the volatile combination of hot honey and vinegar.
  7. Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4.
  8. Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.
Most Helpful

Gorgeous! A must try!

rosslare March 18, 2012

Absolutley gorgeous, made this last night and everybody loved it. I did get complaints though. Why didn't I make more!!!! The mix of flavour is incredible, you get this mild sweet taste at first, then pow, the chili explodes through. It is a wonderful combination of flavours. I did as per other reviews and served with rice, to soak up all the yummy sauce. I will definitely be making again soon, Mmmm delicious. Thanks for sharing.

The Flying Chef December 03, 2007

What a recipe!! I can't wait to make it again. The look on my husbands' face at the first bite was pure heaven. I did chicken out a bit with the chili paste and only put in two tablespoons; the next time I will put in the recommended amount. What a nice blend of flavors. I also agree with serving this with rice which I really regret not doing because it makes such a nice sauce that we didn't want to waste.

Jet Pilot June 11, 2005