Fusion Chicken

Ingredients

1/4 cup water
3 tablespoons hoisin sauce
2 tablespoons peach preserves
1 tablespoon sugar
2 teaspoons soy sauce
4 mediums tangerines or
2 large oranges
3 tablespoons snipped fresh cilantro
1 tablespoon cooking oil
4 mediums skinless boneless chicken breast halves (about 1 pound total)
Shredded tangerine or orange peel (optional)

Preparation

1
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 coarsely chop tangerines or oranges, remove seeds. In a bowl gently toss chopped tangerines or oranges and cilantro; set aside.
2
Rinse chicken; pat dry. In a large skillet cook chicken in hot oil over medium heat for 3 to 5 minutes or until chicken is browned, mining 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.
3
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.

Tools

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About

The watchword of '90s cooking has been "simplify," and that's what we've done with this quick main dish that's perfect for after-work meals. The chicken is browned, then quickly glazed with an Asian- style sauce, and served with a South American-inspired relish that has just two ingredients.

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Yield:

4.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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