Yield: 6 servings
|3||Whole chicken breasts (about 2 1/2 lbs)|
|1½ tablespoon||Apple cider vinegar|
|3 tablespoons||Honey (I used a local wildflower honey so try a strong one)|
|6||Samll garlic cloves, minced or mashed|
|2½ tablespoon||Finely grated ginger root (do not use powdered)|
|⅛||To 1/4 tsp cayenne pepper (I liked it with 1/4 tsp)|
freshly ground black pepper to taste About 3 cups thawed frozen or peeled fresh peaches, drained - reserve juices (use peaches canned in fruit juice (NOT SYRUP) if you absolutely have to but fresh or frozen is better) 1 2 Tbsp vegetable oil 2 Tbsp snipped fresh chives or tops of green onions Sifted cornstarch for dredging 2 Tbsp finely chopped Italian parsley
Flatten chicken breasts that have been skinned, boned and halved in a gallon sized Zip-lock bag until about ⅛" to ¼" thick (cuts down on spatters that way and you will need it for the marinade) by whacking them with a wooden rolling pin (do not use a meat mallet unless you only use the flat side...don't want to poke any holes in the bag). In a small bowl, combine apple cider vinegar, honey , mashed or minced garlic cloves, gingerroot, cayenne, salt, freshly ground black pepper and chopped chives or green onion tops. You may need to zap it in the microwave to let it mix well as the honey will be hard to stir in.
Pour marinade into the Zip-lock bag that contains the flattened chicken breasts and close the bag securely.
Turn and squish the bag to coat all sides of the chicken. Let set in this marinade in the refrigerator for up to 2 hours. Let chicken sit at room temperature to warm up a little for about ten minutes while you are assembling the cooking instruments.
Sprinkle the sifted cornstarch onto a plate and set aside. Heat just enough vegetable oil in a non-stick pan to have a thin layer of oil over a moderately high heat. One by one, pull the flattened chicken pieces from marinade and blot lightly on paper toweling to remove most of the marinade.
Dredge lightly in the sifted corn starch until you have all of the chicken pieces dusted lightly. Saute them a couple of minutes on each side until just done through. Remove any oil left in pan. Pour the rest of the marinade in the Zip-lock bag over the chicken in the pan.
Pour drained peaches over the chicken and marinade. Turn heat down to medium, stirring as this comes to a boil. Watch to see if it needs either some of the reserved juice from the peaches or a little cornstarch/water mixture to thicken juices very slightly. (It will depend upon how heavily the chicken pieces are dredged with cornstarch.) Sprinkle with finely chopped Italian parsley and serve with juices over rice.
Source: Allison Cozzi