Among the favorite entrees at many Chinese buffets are the chicken dishes. Some of them combine chicken with vegetables such as broccoli, snow peas and water chestnuts. Still others are cooked a variety of ways and are mostly chicken, with names such as Coconut Chicken, Sweet and Sour Chicken, General Tso’s Chicken, Sesame Chicken and Kung Pao Chicken.
I’m kind of partial to the chicken and vegetable dishes, although some of the aforementioned entrees often pique my interest, which brings me to the following recipe that caught my attention recently.
This recipe appealed to me on that particular day because I had all of the ingredients on hand. The only substitution I made was using pheasant breasts instead of chicken.
If you are hunting for a good recipe for some game birds you may still have in the freezer or the chicken breasts that you recently purchased at the supermarkets, this recipe is for you. The entree can be ready in less than one-half hour and will cost you considerably less than if you went out to eat at a Chinese restaurant.
3 chicken breasts or 4 pheasant breasts
½ cup flour
4 tablespoons butter
4 garlic cloves, minced
4 tablespoon honey
2 tablespoon soy sauce
4 tablespoon apple cider vinegar
Score chicken breasts. Season with salt and pepper to taste. Coat each breast with flour. In a large pan, melt 3 tablespoons of butter over medium heat. Place floured chicken in the pan and cook over high heat, until golden on both sides. When chicken is golden on both sides, add 1 tablespoon butter. Place minced garlic on top of chicken and cook for 1 minute. Add honey, soy sauce and apple cider vinegar. Bring sauce to a simmer and cook for 1 to 2 minutes, until slightly thickened. Cut chicken into chunks along scored lines. Serve with rice.
Note: Marinate meat in soy sauce and vinegar mixture (equal amounts) for 1 to 2 hours before cooking to ensure a more tender morsel.