Sweet, flavorful and zesty goodness all meet up in the least demanding dish ever. a little ways from beginning to end. That is all you need. Truly.
Furthermore, the chicken isn't breaded nor seared, so this is extremely to a greater extent a "thin" dish, all covered in a nectar lemon sauce, a sauce that you'll obviously need to swallow down.
At the point when prepared to serve, you can toss this on a bed of darker rice or even quinoa, and you can likewise include more veggies exactly as you would prefer. It's versatile and just so smelling simple!
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INGREDIENTS:
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon sesame seeds
- 2 tablespoons chopped fresh cilantro leaves
FOR THE SAUCE
- 1 tablespoon cornstarch
- 1/2 cup honey
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
- 1 jalapeno, thinly sliced
DIRECTIONS:
- Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
- In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
- In a small saucepan over medium high heat, combine honey, garlic, lemon juice, soy sauce, apple cider vinegar, sesame oil, Sriracha and jalapeno.
- Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Stir in chicken.
- Serve immediately, garnished with sesame seeds and cilantro, if desired.
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