Chicken Breast in Honey Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g chicken breast
- 1 teaspoon five-spice powder
- salt and pepper
- 1 tablespoon flour
- 1 chilli pepper (s), hot
- 1 piece (s) ginger
- 1 clove garlic
- 200 ml chicken broth
- 2 tablespoon, heaped honey
- 1 tablespoon sugar
- 2 teaspoons rice vinegar
- 1 tablespoon rice wine (Shaoxing rice wine), alternatively dry sherry
- 1 tablespoon soy sauce, light
- 1 teaspoon, heaped cornstarch
- Vegetable oil for frying
Print Recipe
Pin Recipe Instructions
- Dissolve the honey and sugar in the hot chicken broth. Then add soy sauce, rice wine and rice vinegar.
- Finely chop the chilli, ginger and garlic.
- Cut the chicken breast into approx. 3 cm cubes and season with pepper, salt and five-spice powder. Sift the flour over the cubes of chicken breast and mix everything well.
- Heat some vegetable oil in a wok or a large pan, fry the floured chicken breast cubes on all sides and then remove.
- Briefly fry the chilli, ginger and garlic in a little vegetable oil, then add the prepared honey sauce and let it simmer for a few minutes. Stir in the cornstarch dissolved in a little water and briefly bring to the boil. Add the fried chicken breast cubes to the honey sauce and heat again.
- Serve the chicken breast in honey sauce.
- Rice goes well with it.
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