asian essentials: braised honey chicken

Name: Asian Essentials: Braised Honey Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: ## PLAN/PURCHASE; ## THE BRAISING LIQUID; 1/4 cup(s) tamari sauce; 1/4 cup(s) rice vinegar, unseasoned; 2 tablespoon(s) fresh clover honey; 1 tablespoon(s) sherry, dry variety; ## THE CHICKEN; 2 tablespoon(s) toasted sesame oil; - black pepper, freshly ground, to taste; 2 medium chicken breasts, boneless, skinless, cut into bite sized pieces; 4 clove(s) garlic, minced; 6 slice(s) ginger, thin slices, about an inch long; 1/2 cup(s) chicken stock, not broth; ## ADDITIONAL ITEMS; - long-grained white rice, for serving; - scallions, chopped, for garnish; - toasted cashews, for garnish

36 Pinches 20 Photos

Andy Anderson !

Wichita, KS

Updated on Nov 16, 2016

This recipe is a combination of two cultures: Chinese & Taiwanese. It has several layers of flavor, and both a sweet and sour influence on your palette (combining several flavors in a single recipe is fundamental in Asian cooking). The good news is that I’ve eliminated the wok… just a good sauté pan, or cast iron skillet will do nicely. It’s quick, uses simple ingredients, and is so yummy. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

PLAN/PURCHASE
THE BRAISING LIQUID
1/4 cup tamari sauce
1/4 cup rice vinegar, unseasoned
2 tablespoons fresh clover honey
1 tablespoon sherry, dry variety
THE CHICKEN
2 tablespoons toasted sesame oil
- black pepper, freshly ground, to taste
2 medium chicken breasts, boneless, skinless, cut into bite sized pieces
4 cloves garlic, minced
6 slices ginger, thin slices, about an inch long
1/2 cup chicken stock, not broth
ADDITIONAL ITEMS
- long-grained white rice, for serving
- scallions, chopped, for garnish
- toasted cashews, for garnish

How To Make asian essentials: braised honey chicken

Step 1

PREP/PREPARE

Step 2

THE BRAISING LIQUID
Step 3

Gather your ingredients (mise en place).
Step 4

Chef's Note: Because everything happens very quickly in this recipe, it's important that you have all your ingredients at hand. That's not being pretentious... that's being smart.
Step 5

Combine all the ingredients for the braising liquid into a small bowl, and reserve.
Step 6

Chef’s Note: If you want it a bit sweeter, you can add a bit more honey.
Step 7

THE CHICKEN
Step 8

Gather your ingredients (mise en place).
Step 9

Sprinkle the chicken with black pepper.
Step 10

Heat a heavy-bottomed pan over medium-high heat.
Step 11

Chef’s Note: I found that a cast-iron skillet works very well for this recipe.
Step 12

When the pan gets hot, add the sesame oil, and swirl to coat the bottom of the pan.
Step 13

Add the chicken to the pan.
Step 14

Stir-fry until the surface of the chicken in no longer pink, about 2 minutes.
Step 15

Chef's Note: Remove the chicken from the pan, and then add to the reserved braising liquid.
Step 16

Add the garlic, and ginger to the pan, and stir-fry for 30 seconds, no longer.
Step 17

Add the chicken with the reserved braising liquid, and stir-fry for an additional minute.
Step 18

Chef’s Tip: Make sure that the chicken is thoroughly coated with the braising liquid.
Step 19

Add the chicken stock, and stir-fry until the chicken is cooked through, about 3 – 4 additional minutes.
Step 20

PLATE/PRESENT
Step 21

Serve over rice, and garnish with some toasted cashews, and chopped scallions. Enjoy.
Step 22

Keep the faith, and keep cooking.
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