Pan fried sweat and sour chicken breast

    1 hour 15 min

    The chicken for this dish needs to be marinated for 30 minutes, otherwise it is a quick weeknight dinner. Serve it with basmati rice.

    1 person made this

    Serves: 4 

    • 600g chicken breast fillet, cut into strips
    • 2 tablespoons sambal olek
    • 2 teaspoons honey
    • 1 to 2 teaspoons curry powder
    • 4 tablespoons sunflower oil
    • 800g broccoli, divided into florets
    • 1 red onion, sliced thinly
    • 10g fresh ginger, peeled and grated
    • 50g peanuts
    • 50g hazelnuts
    • 4 tablespoons apricot jam
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon honey
    • 100ml chicken stock
    • salt

    Prep:30min  ›  Cook:15min  ›  Extra time:30min marinating  ›  Ready in:1hr15min 

    1. Place chicken strips in a deep dish. In a small bowl stir sambal olek with honey, 1 teaspoon curry and 1 tablespoon oil till smooth. Add to the chicken and stir to coat all the pieces evenly. Let marinate for 30 minutes.
    2. Bring a pot with salted water to the boil and blanch broccoli for 5 minutes. Drain and rinse under cold water then drain again. Place in a bowl.
    3. Heat 2 tablespoons oil in a frying pan and fry onion and ginger till translucent. In a small bowl stir apricot jam with vinegar and 1 teaspoon honey still smooth and add to the pan together with the stock. Let come to the boil, then season with salt and remaining 1 teaspoon curry powder, to taste. Pour over the broccoli and set to one side to marinate for 30 minutes.
    4. Toast peanuts and hazelnuts in a non greased pan till fragrant and lightly browned. Chop.
    5. Heat the remaining 1 tablespoon oil in the pan and fry chicken from all sides till cooked through.
    6. Distribute broccoli on plates and top with chicken, then sprinkle with chopped nuts.

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