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A delicious, quick, and easy dinner that can be ready in 20 minutes! In our house, we like to serve this chicken with jasmine rice and lemon slices, but quinoa or mashed potatoes would be great, too.
2 pounds (900 grams) chicken breast, thinly sliced or cubed
1 tablespoon Gefen Potato Starch (or cornstarch)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons oil
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
1/4 cup white wine, such as Tuscanini White Cooking Wine
1/4 cup Gefen Honey
1/8 cup Gefen Lemon Juice
1 tablespoon brown sugar
1 tablespoon water
1 teaspoon sriracha
1 teaspoon red chili flakes
1/2 tablespoon sliced green onions, to garnish
In a bowl, toss chicken with potato starch to coat. Season with salt and pepper.
In a large skillet (or heavy-bottomed frying pan), heat oil. Add the chicken in a single layer. (Depending on the size of your pan, you may need to do this in batches.)
Cook chicken on one side, without stirring, for about two minutes. Use a spatula to flip it over and break apart (the pieces will stick together a bit while they cook). Continue cooking another five minutes on the second side, or until golden.
In a small bowl, whisk together garlic, wine, honey, lemon juice, sugar, water, Sriracha, and chili flakes. Set aside.
When the chicken is finished cooking, pour the sauce over it, directly into the skillet. Cook, stirring frequently, until the sugar dissolves and the sauce thickens slightly, about one to two more minutes.
Garnish with green onions and serve. I bring this to the table in the skillet!
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Can i make this recipe in the oven? with chicken on the bone? thank you!
You certainly can try! Adjust the cooking/baking time.
Worked so well! I’m making it again now; with potatoes underneath. Thank you 🙂