Asian Crispy Chicken Breast

Summary

Ingredients

• 4 skin-on chicken breasts
• salt and pepper
• 1 onion (s)
• 2 cloves garlic)
• 1 bell pepper (s)
• 1 small broccoli
• 100 g mushrooms
• 1 piece (s) ginger root, to taste
• Chilli pepper (s), to taste
• 1 dash balsamic vinegar
• 1 teaspoon honey
• Soy sauce to taste
• 250 ml broth
• Cornstarch for binding
• oil
• 100 g bean sprouts or mun bean sprouts
• Rice as a side dish

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Instructions

1. Season the chicken breasts with salt and pepper. Place them skin-side up on a baking sheet and bake in a 170°C (340°F) oven for 35-45 minutes until the skin is crispy and the internal temperature reaches 74°C (165°F).
2. While the chicken bakes, prepare the vegetables: halve the onion and cut it lengthwise into strips. Cut the bell pepper and mushrooms into bite-sized pieces. Divide the broccoli into florets. Mince the ginger and chilli pepper to taste. Press the garlic cloves.
3. Heat oil in a large pan over medium-high heat. Add the onion strips and sauté for 2 minutes. Gradually add the bell pepper, mushrooms, broccoli, garlic, ginger, and chilli pepper, and sauté for 3-4 minutes.
4. Add the honey and stir for 1 minute. Deglaze the pan with the balsamic vinegar.
5. Pour in the broth and season with soy sauce to taste. Bring to a simmer and cook for 5 minutes.
6. Mix cornstarch with a little of the hot sauce to form a slurry, then stir it into the pan and simmer for 1-2 minutes until thickened to your desired consistency.
7. Remove from heat and stir in the bean sprouts. If the chicken released any juices, add them to the sauce. Slice the chicken breasts and serve over rice with the vegetable sauce.