Posts
servings:4
cook time:20min
Ingredients
1/4 cup water
3 tablespoons hoisin sauce
2 tablespoons peach preserves
1 tablespoon sugar
2 teaspoons soy sauce
4 medium tangerines or 2 large oranges
3 tablespoons snipped fresh cilantro
1 tablespoon cooking oil
4 medium skinless, boneless chicken breast halves (about 1 pound total)
Shredded tangerine or orange peel (optional)
cook time:20min
Ingredients
1/4 cup water
3 tablespoons hoisin sauce
2 tablespoons peach preserves
1 tablespoon sugar
2 teaspoons soy sauce
4 medium tangerines or 2 large oranges
3 tablespoons snipped fresh cilantro
1 tablespoon cooking oil
4 medium skinless, boneless chicken breast halves (about 1 pound total)
Shredded tangerine or orange peel (optional)
Directions
In a small bowl combine water, hoisin sauce, preserves, sugar, and soy sauce. Finely shred 1 teaspoon of peel from one of the tangerines or oranges; add to hoisin mixture. Set aside. Peel and coarsley chop tangerines or oranges, remove seeds. In a bowl, gently toss chopped tangerines or oranges and cilantro; set aside.
In a large skillet cook chicken in hot oil over medium heat for 3 to 5 minutes or until chicken is browned, turning once. Drain off fat. Carefully pour hoisin mixture over chicken. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until chicken is tender and no longer pink.
Remove chicken from skillet. Boil sauce gently; uncovered, about 5 minutes or until reduced to 1/3 cup. Return chicken to skillet. Heat through, turning once to coat with glaze. Remove to individual serving plates or serving platter; spoon glaze over top. Sprinkle with additional tangerine or orange peel, if desired. Serve tangerine mixture alongside the chicken. Makes 4 servings.
In a small bowl combine water, hoisin sauce, preserves, sugar, and soy sauce. Finely shred 1 teaspoon of peel from one of the tangerines or oranges; add to hoisin mixture. Set aside. Peel and coarsley chop tangerines or oranges, remove seeds. In a bowl, gently toss chopped tangerines or oranges and cilantro; set aside.
In a large skillet cook chicken in hot oil over medium heat for 3 to 5 minutes or until chicken is browned, turning once. Drain off fat. Carefully pour hoisin mixture over chicken. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until chicken is tender and no longer pink.
Remove chicken from skillet. Boil sauce gently; uncovered, about 5 minutes or until reduced to 1/3 cup. Return chicken to skillet. Heat through, turning once to coat with glaze. Remove to individual serving plates or serving platter; spoon glaze over top. Sprinkle with additional tangerine or orange peel, if desired. Serve tangerine mixture alongside the chicken. Makes 4 servings.
0 comments:
Post a Comment