Honeyed Chicken Breasts
photo by Tinkerbell
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
2-4
ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 4 chicken breasts, boned
- 1 garlic clove, crushed
- 2 leeks, sliced
- 1 red pepper, cut into strips
- 2 ounces baby corn cobs, halved lengthwise
- 2 tablespoons soft brown sugar
- 4 tablespoons honey
- 8 fluid ounces chicken stock
- 2 tablespoons light soy sauce
- 3 pieces bottled gingerroot, sliced
- 2 tablespoons syrup from bottled ginger
- 2 tablespoons garlic wine vinegar
- 2 tablespoons cornstarch
directions
- Heat the oil and butter in a frying pan or wok until the butter has melted.
- Add the chicken and cook for 5 minutes, turning once.
- Add the garlic and leeks and cook for a further 3 minutes.
- Stir in the red pepper, baby corn, sugar, honey, stock, soy sauce, stem ginger, ginger syrup and vinegar. Reduce the heat to a simmer and cook until the chicken is cooked well through, about 20 minutes.
- Blend the cornstarch with 4 tablespoons of cold water and stir into the pan. Bring to the boil and cook until the sauce is thickened and clear.
- Cook for a further 2 minutes and serve.
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Reviews
-
This was absolutely delicious! I made a couple deviations in this recipe, but neither of them would have changed it's end result. I sliced my chicken into strips, as I was feeding a crowd, and I fresh ginger and my ginger "pancake" syrup instead of the bottled ginger. I had intended to make rice, to serve as a bed for this dish, until I realized I only had about a Tablespoon of rice left in the bag. Unfazed, DH wrapped his chicken in a flour tortilla and everyone else just ate it as is. Another one going into our Best of 2012 cookbook! Thanks for sharing this recipe, Papa! Made & enjoyed for the June 2012 Cookathon in your memory.
-
This was so nice! Sweet without being overpoweringly so, and the vegetables add colour and texture. I did cut my chicken into bite-size pieces, this was very much enjoyed as a weekend dinner (tho great for any night of the week!) served this with Papas recipe#424105, all made in enjoyed in fond memory of Papa D.
RECIPE SUBMITTED BY
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Welcome to my page, Born and raised in Montana and now I’m retired Navy and I live in North East Florida on 5 acres in the country. I have enjoyed cooking for as long as I can remember. Thanks to everyone that has tried and reviewed my recipes :>)
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