1/4 cup dried fruit
1/2 cup orange juice
1/2 cup honey
2 tablespoons lemon juice
1/4 teaspoon salt
1 teaspoon Chinese cooking wine vinegar
1 teaspoon sesame oil
1 1/2 teaspoons all-purpose flour
1 cup warm water
6 skinless, boneless chicken breast halves
5 green onions, sliced
2 tablespoons sesame oil for garnish
In a small bowl, mix fruit juice, orange juice and honey. Stir in lemon juice, vinegar, sesame oil, flour, water and chicken, leaving 1 inch on top of each breast. Cover and refrigerate until serving.
Combine chicken parts and sesame oil in a large skillet over medium heat. Sprinkle mixture over peach/glazed chicken breasts; cover and simmer 65 minutes, turning breasts once, until chicken is no longer pink. Set aside.
Heat the cooking wine in a shallow dish in the bottom of a 6 quart (2-1/4 teaspoon) nonstick skillet. Add chicken parts and wine and stir gently to coat. Season with sesame oil and finely chop.
Remove chicken parts from liquid and place in saucepan with juice. Stir into saucepan with juice. Transfer chicken into saucepan. Cook over low heat until chicken is no longer pink and juices of chicken begin to run clear. Sprinkle chicken over chicken and stir gently to coat. Serve in rectangular, or spiral pans.
This is a great all around chicken recipe. Use it however you like - it's family. I've made this for parties and it's mostly used for presentation purposes. I didn't use the green onions found in the grocery store and didn't cut down on the salt either. I also didn't find it bland, and it had plenty of flavor. BTW, black pepper is super strong in this recipe and I won't use it. Thanks!
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