This is a spicy dish that was served with a Hoepler Pinot Blanc wine.
I am not a huge fan of spicy hot food so I was a little nervous about serving this at the wine dinner. But as it turned out everyone seemed to like it.
Serves 4
Ingredients
For the sauce: 2 tablespoons honey 2 tablespoons Sriracha (Asian Chile Sauce) 2 tablespoons rice wine vinegar 1 1/2 tablespoons soy sauce 1 tablespoon freshly squeezed lime juice (16g)For the chicken:
1 pound chicken breasts, pound thin
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 tablespoon butter
5 cloves garlic, finely minced
Garnish:
sliced green onion
sesame seeds
Instructions
For the sauce: Combine the sauce ingredients in a bowl. Set aside.For the chicken:
If your chicken breasts are on the larger side, cut them in half horizontally to make thinner fillets. If they are on the smaller side, hit them a bit with a kitchen mallet to even them out.
Salt and pepper chicken breasts to taste. Dredge in flour.
Heat 2 tablespoons vegetable oil in a pan over high heat. Sauté chicken breasts until golden brown on each side and cooked through.
Reemove chicken from pan and cut into bite size pieces.
Add butter and garlic to pan and cook for 30 seconds, stirring. Add the rest of the sauce ingredients. Let simmer for about 1 minute or until desired thickness.
Turn off heat. Return chicken to pan and coat with sauce.
Sprinkle with sliced green onions and sesame seeds. Serve.