Honey Balsamic Chicken
By now, you’ve guessed (and rightly so) that I’m in love with my wok. Whenever my wok shows up, you just know it’s a quick meal. If you don’t have a wok yet, you’re missing out. Get one, fast!
The balsamic vinegar in this recipe offsets the honey perfectly. It prevents it from being a ‘sweet’ dish. It also enhances the flavour of the chili and cumin very well. To ensure the party in your mouth, please don’t use any other type of vinegar.
2 large chicken breasts, cubed
1 large spring onion, green and white parts separated
3 atarodo (habanero)
2 tablespoons of balsamic vinegar
2 tablespoons of honey
1 teaspoon of ground cumin
1 inch piece of ginger
4 cloves of garlic
1 tablespoon of sesame oil
2 tablespoons of olive oil
2 stock cubes
1 tablespoon of paprika
1 teaspoon of salt
Puree the green part of the spring onions with the atarodo, ginger, garlic, cumin, sesame oil, vinegar, salt, and 1 stock cube.
Place the chicken in a large bowl. Pour the pepper mixture over the chicken and mix in properly. Refrigerate for 1 hour.
Place wok over medium-high heat. Add the olive oil. After 30 seconds, add the white part of the spring onions. Sauteé for 2 minutes.
Add the chicken, and stir fry till done, about 6-8 minutes.
Add paprika, honey, remaining stock cube and 1 cup of water. Stir and simmer for 2 minutes.
Serve with rice, and enjoy!