Ingredients with Measurements:
- 4 chicken breasts
- 1/2 cup brandy
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat.
2. Season chicken breasts with black pepper and cayenne pepper.
3. Add chicken breasts to the skillet and cook for 5-7 minutes on each side, until browned and cooked through.
4. In a small bowl, whisk together brandy, honey, soy sauce, brown sugar, and minced garlic.
5. Pour the brandy mixture over the chicken in the skillet.
6. Use tongs to turn the chicken in the sauce and cook for an additional 2-3 minutes, until the sauce has thickened and the chicken is glazed.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 6g
Carbohydrates: 25g
Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts.
- Maple syrup can be used instead of honey.
- Tamari can be used instead of soy sauce.
- White sugar can be used instead of brown sugar.
Variations:
- Add sliced onions and bell peppers to the skillet for a more colorful dish.
- Use bourbon instead of brandy for a different flavor profile.
- Add chopped fresh herbs, such as thyme or rosemary, to the sauce for a more complex flavor.
Tips and tricks:
- Use a meat thermometer to ensure that the chicken is cooked through.
- If the sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it.
- Let the chicken rest for a few minutes before slicing and serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a bed of rice or quinoa with a side of steamed vegetables.
Garnishes:
Garnish with chopped fresh parsley or green onions.
Pairings:
Pair with a glass of white wine or a light beer.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a side salad.
Troubleshooting advice:
If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Drunken chicken is a traditional Chinese dish that is typically made by simmering chicken in Shaoxing wine.
Flavor profiles:
Sweet, savory, and slightly spicy.
Serving suggestions:
Serve hot with a side of rice or quinoa.
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