Prep 30 mins
Cook 30 mins
This looks really good! (This is a recipe I adopted from the Zaar account.)
- 1 lb boneless skinless chicken breast, sliced thin strips
- salt, to taste
- fresh ground black pepper, to taste
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 3 tablespoons finely-chopped shallots
- 1⁄2 cup clover honey, slightly warmed
- 3 tablespoons sherry wine vinegar
- 3 tablespoons medium hot chili paste, ancho chilies
- 1 cup chicken stock
- 1⁄4 cup sour cream
- 4 tablespoons chopped cilantro leaves
- 1⁄2 cup pecans, roughly chopped, and toasted
- Season the strips of chicken breast with salt, pepper and the ground cumin.
- Heat a skillet with the olive oil until hot but not smoking.
- Add the chicken to the pan, spreading the chicken out to evenly cook the strips.
- 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.
- Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed.
- Be careful of the volatile combination of hot honey and vinegar.
- Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4.
- Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.
Gorgeous! A must try!
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.
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.