Chicken Breast with Apricot Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 3 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast
- 4 cm ginger, fresh
- 1 shallot (s)
- 1 clove garlic
- 3 tablespoon sesame oil
- 6 tablespoon soy sauce
- 1 stick lemongrass
- 0.5 teaspoon ½ sambal oelek
- 2 tablespoon lime juice
- 4 spring onion (s)
- 4 tablespoon apricot jam
- 4 tablespoon oil, for frying
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into bite-sized pieces. Finely chop the ginger, shallot and garlic. Mix half of the ginger with the garlic, sesame oil and 3 tablespoon soy sauce. Clean and wash the lemongrass and stir in, finely chopped. Add the chicken and mix. Cover and leave to marinate overnight in the refrigerator for at least 3 hours.
- Mix the rest of the ginger with the sambal oelek, the rest of the soy sauce and the lime juice. Clean, wash and cut the spring onions into rings. Mix in the apricot jam with the spring onion rings.
- Heat the oil in a wok or pan and cook the chicken while stirring. Drizzle some of the marinade over the almost cooked meat. Serve the meat with the sauce.
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