1/1 Photo of Sauteed Chicken Breast With Clover Honey and Chili
This looks really good! (This is a recipe I adopted from the Zaar account.)
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Units: US | Metric
- 453.59 g boneless skinless chicken breast, sliced thin strips
- salt, to taste
- fresh ground black pepper, to taste
- 4.92 ml ground cumin
- 29.58 ml olive oil
- 44.37 ml finely-chopped shallots
- 118.29 ml clover honey, slightly warmed
- 44.37 ml sherry wine vinegar
- 44.37 ml medium hot chili paste, ancho chilies
- 236.59 ml chicken stock
- 59.14 ml sour cream
- 59.16 ml chopped cilantro leaves
- 118.29 ml pecans, roughly chopped, and toasted
- 1Season the strips of chicken breast with salt, pepper and the ground cumin.
- 2Heat a skillet with the olive oil until hot but not smoking.
- 3Add the chicken to the pan, spreading the chicken out to evenly cook the strips.
- 4Cook the chicken until golden-brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then.
- 5Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed.
- 6Be careful of the volatile combination of hot honey and vinegar.
- 7Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4.
- 8Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.
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Nutritional Facts for Sauteed Chicken Breast With Clover Honey and Chili
Serving Size: 1 (270 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 470.1
- Calories from Fat 208
- Total Fat 23.2 g
- Saturated Fat 4.2 g
- Cholesterol 81.9 mg
- Sodium 511.1 mg
- Total Carbohydrate 41.0 g
- Dietary Fiber 1.5 g
- Sugars 36.9 g
- Protein 27.6 g
The following items or measurements are not included:
sherry wine vinegar