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asian essentials: braised honey chicken

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For asian essentials: braised honey chicken

  • PLAN/PURCHASE
  • THE BRAISING LIQUID
  • 1/4 c
    tamari sauce
  • 1/4 c
    rice vinegar, unseasoned
  • 2 Tbsp
    fresh clover honey
  • 1 Tbsp
    sherry, dry variety
  • THE CHICKEN
  • 2 Tbsp
    toasted sesame oil
  • black pepper, freshly ground, to taste
  • 2 md
    chicken breasts, boneless, skinless, cut into bite sized pieces
  • 4 clove
    garlic, minced
  • 6 slice
    ginger, thin slices, about an inch long
  • 1/2 c
    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

  • 1
    PREP/PREPARE
  • 2
    THE BRAISING LIQUID
  • 3
    Gather your ingredients (mise en place).
  • 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.
  • 5
    Combine all the ingredients for the braising liquid into a small bowl, and reserve.
  • 6
    Chef’s Note: If you want it a bit sweeter, you can add a bit more honey.
  • 7
    THE CHICKEN
  • 8
    Gather your ingredients (mise en place).
  • 9
    Sprinkle the chicken with black pepper.
  • 10
    Heat a heavy-bottomed pan over medium-high heat.
  • 11
    Chef’s Note: I found that a cast-iron skillet works very well for this recipe.
  • 12
    When the pan gets hot, add the sesame oil, and swirl to coat the bottom of the pan.
  • 13
    Add the chicken to the pan.
  • 14
    Stir-fry until the surface of the chicken in no longer pink, about 2 minutes.
  • 15
    Chef's Note: Remove the chicken from the pan, and then add to the reserved braising liquid.
  • 16
    Add the garlic, and ginger to the pan, and stir-fry for 30 seconds, no longer.
  • 17
    Add the chicken with the reserved braising liquid, and stir-fry for an additional minute.
  • 18
    Chef’s Tip: Make sure that the chicken is thoroughly coated with the braising liquid.
  • 19
    Add the chicken stock, and stir-fry until the chicken is cooked through, about 3 – 4 additional minutes.
  • 20
    PLATE/PRESENT
  • 21
    Serve over rice, and garnish with some toasted cashews, and chopped scallions. Enjoy.
  • 22
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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