Honey Ginger Chicken

 

First published Sep 5, 2012

Partway through making this meal, I decided to blog it.  Please pardon the poor lighting technique and Instagram pics.  This is one of my favorite meals, and smells so good when cooking on the stove!  Working in a kitchen without much counter space, I discovered you can create additional room by placing your mise-en-place on a tray and taking it to the stovetop.

Honey Ginger Chicken

1 Tablespoon unsalted butter
6 quarter-sized slices peeled ginger, flattened
1/2 cup minced white onion or shallots
1/2 teaspoon freshly grated nutmeg
1/2 cup wildflower or regular honey
2 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper OR
1/2 teaspoon ground roasted Sichuan peppercorns
4 chicken breast halves, sliced thickly
2 tablespoons dry sherry
1 tablespoon toasted or black sesame seeds (optional)

In a heavy wide-mouthed skillet, melt butter, and sauté ginger, onion and nutmeg over medium heat for 5 minutes until translucent, stirring often. In a small bowl, mix the honey, soy sauce and pepper together.

In the same skillet, sauté chicken on medium heat for 2 minutes to sear top and turn. Add honey mixture and simmer for 3 minutes, basting often. Turn breast and cook for 4 minutes more, basting often, until slightly springy to the touch. Remove chicken with the slotted spoon and keep warm in a 225F oven. Discard ginger.

Add sherry to sauce in pan and simmer on medium high heat for 2 minutes to make a glaze, stirring constantly. Taste and adjust seasonings.

Overlap slices on a warm plate and spoon sauce over. Sprinkle with sesame seeds, if desired.

Great with stir fried snow peas and steamed rice.

Yields 4 servings.