Chinese-Style Glazed Chicken Breasts | Pika Chakula

Chinese-Style Glazed Chicken Breasts

2012-11-30

Make a super-quick glaze for chicken breasts using on-hand pantry items: hoisin sauce, fruit spread and chicken broth. Steam quick-cooking rice and a green veggie in the microwave to round out the meal.

Ingredients:

  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 1 tablespoon apricot preserves or fruit spread
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon vegetable oil

Method:

  1. Combine first 3 ingredients in a small bowl; set aside.
  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken, and sauté for 3 minutes on each side. Remove chicken from pan. Reduce heat; carefully stir in broth mixture. Return chicken to pan; cook 3 minutes or until done, turning to coat.

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Recipe Comments

  1. posted by Brendan O on Mar 15, 2013

    I’ve always wanted to try one, but believe it or not, I don’t like fish and seafood. Please send me a recipe that DOESN’T require fish sauce, fish flakes, etc. Thanks

  2. posted by colingrillo on Mar 16, 2013

    I’m thinking of making a special meal for a one year anniversary with my girlfriend.
    I’m looking for suggestions for a main or entree and main.
    For the main, i was considering french or chinese style duck (as she tried that once at a restaurant and liked it. (i don’t know what i’d put with it, yet, though) or buttered chicken, as when ever we go to thai restaurants, she orders that (though since she orders it every time we go out to a thai restraunt. [not awfully often all the same] That gives me an inclination to not make that as I’d like it to be something special, and not something she has all the time.
    She loves chicken, and chicken korma but she has chicken korma reasonably often.
    Of what comes to mind, she dislikes seafood, mushrooms, olives, mango, strawberries, zucchini, pumpkin, broccoli, cauliflower.
    I have desert pretty figured out already..i’m thinking pannacotta or chocolate mouse with some fresh made cream, creme en glaze or some blue ribbon ice cream.
    For the table setting, i was thinking of being rather clich’e with candles and rose petals if i can manage it.
    Any recipies for something special? Bonus points if you help me with time management for the meal.
    Also forgot to mention that i she isn’t a fan of hot food and dislikes mushrooms as well. (yes she dislikes a lot of food doesn’t she? lol)

    She would notice the difference i think. She’s an apprentice chef. I don’t think she’d mind though, as i think it’s the thought that will matter most to her. I frankly i don’t think she’d care what i made, though I’d like to make something nice for her all the same, and do most everything myself. (As opposed to using pre-made sauces etc.)

    I do own some cook books (common sense cookery books 1, 2 and a book of mince recipies)
    Common sense cookery book 2 (which concentrates more on recipies from different countries) does have a chinese style duck recipie, though i was considering on a french style. I could make the chinese version, though.
    If i made duck, i’d planned to either do a whole duck and carve it or section it and do it seperately. As it’s just the two of us, perhaps some breast fillets might be the go, though, if i go duck.

  3. posted by stealspartansbcglobalnet on Mar 26, 2013

    It is 10 minute brown rice. I don’t want to use water, just chicken broth. Would I use the same amount of chicken broth that I would water?

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