Ingredients
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salt, to taste
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fresh ground black pepper, to taste
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1 teaspoon ground cumin
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2 tablespoons olive oil
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3 tablespoons finely-chopped shallots
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1/2 cup clover honey, slightly warmed
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3 tablespoons sherry wine vinegar
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3 tablespoons medium hot chili paste, ancho chilies
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1 cup chicken stock
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1/4 cup sour cream
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1/2 cup pecans, roughly chopped, and toasted
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1 lb boneless skinless chicken breast, sliced thin strips
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4 tablespoons chopped cilantro leaves
Instructions
- Season the strips of chicken breast with salt, pepper and the ground cumin.
- Heat a skillet with the olive oil until hot but not smoking.
- Add the chicken to the pan, spreading the chicken out to evenly cook the strips.
- Cook the chicken until golden-brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then.
- Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed.
- Be careful of the volatile combination of hot honey and vinegar.
- Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4.
- Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.