Fusion Chicken
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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.

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.