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Sautéed chicken caramelized in a honey and sesame sauce. served with cantonese style rice

Mains, Poultry

Sautéed chicken strips caramelized in a honey and sesame sauce. Served with a classical Cantonese style rice.

Ingredients

Recipe for 4 persons

Chicken and Sauce

4 Unit(s)
Chicken breast
1 Unit(s)
Granny smith apple
30 Gr
Fresh ginger
1 Clove(s)
Garlic
50 Ml
Light soy sauce
50 Ml
Sake
50 Gr
Honey
5 Turn(s)
Fresh ground black pepper
5 Ml
Roasted sesame oil
50 Ml
Rice vinegar

Cantonese Rice

300 Gr
Basmati rice
3 Gr
Coarse salt
3 Sprig(s)
Fresh cilantro
2 Unit(s)
Green onion
100 Gr
Smoked bacon
50 Gr
Butter
150 Gr
Peas
100 Gr
Peeled medium shrimps, tail-on
2 Unit(s)
Egg
1 Unit(s)
Onion

For the chicken strips

50 Gr
Wheat flour
50 Gr
Cornstarch
25 Gr
Sesame seeds
25 Gr
Black sesame seeds
  • Salt and pepper

Preparation time: 30 min

  • Preparation

    Peel the apple, ginger and garlic. Cut into small cubes. Slice the chicken in fine strips. Roast the sesame seeds and mix in with the honey to activate the essential oils. Chop the cilantro and mince the green onion. Cut the bacon in little strips. Thaw the shrimps if necessary.

  • Chicken and sauce

    In the food processor, add the apples, garlic, ginger, soy sauce and sake. Blend until smooth and pour on top of the chicken. Let it marinate for an hour if possible. Drain the chicken from the sauce, while keeping the sauce. Flour the chicken strips with the corn starch. In a hot skillet, fry the chicken strips in a small quantity of vegetable oil until almost cooked. Pour the sauce on top and let it reduce a little bit until sauce like consistency. Adjust the seasoning with salt and pepper.

  • Cantonese style rice

    Rinse the rice under water until the water runs clear. Add the rice to a pot and cover with 1 1/2 time the water and add salt. Once the water boils, lower to simmer and cook until the liquid is completely absorbed. Let it rest for 10 minutes, off the heat, afterwards to finish cooking.

    In an other sauce pot with boiling salted water, poach the green peas for 2 minutes and drop them in an ice bath to stop the cooking and set the color.

    In a hot skillet, set on medium-high, sauté the bacon and onions until they reach a nice caramelized color. Add the eggs to the pan and cook until dry. Set the mixture aside.

    Set the pan back on the heat and drizzle in canola oil. Sauté the shrimp and add the peas and the bacon-egg mixture. Add the rice and cook until all the ingredients are hot and the rice is nice and fluffy. Finish by adding the cilantro.

  • To serve

    In a deep dish, place a nice ladle of rice and top with the chicken sesame mix. Sprinkle with the cilantro leaves and serve immediately.

Be careful when reducing the honey sauce not to burn the reduction. You can cut the chicken in cubes instead of strips. You can use chicken thighs if you prefer. There doesn't have to be alcohol in the sauce. You can add some cornstarch in the sauce, bring it to a boil and thicken it to garnish the plate.

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