Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup kumquat marmalade
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon chopped fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Meat thermometer
Step-by-step instructions:
1. In a small bowl, whisk together kumquat marmalade, soy sauce, rice vinegar, honey, grated ginger, minced garlic, red pepper flakes, salt, and pepper.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add chicken breasts to the skillet and cook for 5-6 minutes per side or until golden brown.
4. Pour the kumquat-ginger sauce over the chicken and bring to a simmer.
5. Reduce heat to medium-low and cook for an additional 10-12 minutes or until the chicken is cooked through and the sauce has thickened.
6. In a small bowl, whisk together cornstarch and water. Add the mixture to the skillet and stir until the sauce has thickened.
7. Remove the skillet from heat and let the chicken rest for 5 minutes.
8. Serve the chicken with the sauce and garnish with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Cook chicken until it reaches an internal temperature of 165°F (74°C).
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 6g
- Carbohydrates: 32g
- Protein: 34g
- Sodium: 1200mg
- Sugar: 25g
Substitutions for ingredients:
- Kumquat marmalade can be substituted with orange marmalade or apricot preserves.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Fresh ginger can be substituted with ground ginger.
Variations:
- Add sliced kumquats to the skillet for extra flavor and texture.
- Use bone-in chicken thighs instead of chicken breasts.
- Add sliced bell peppers and onions to the skillet for a colorful and nutritious addition.
Tips and tricks:
- To save time, use store-bought kumquat marmalade instead of making your own.
- Make sure to let the chicken rest before slicing it to keep the juices inside.
- Serve the chicken with steamed rice or noodles for a complete meal.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the chicken on a bed of steamed rice or noodles.
- Garnish the chicken with sliced kumquats and fresh cilantro.
Garnishes:
- Chopped fresh cilantro
- Sliced kumquats
- Sesame seeds
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Roasted sweet potatoes
Suggested side dishes:
- Steamed broccoli
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not cooked through, continue cooking until it reaches an internal temperature of 165°F (74°C).
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to avoid foodborne illness.
- Wash your hands and all surfaces that come into contact with raw chicken to avoid cross-contamination.
Food history:
- Kumquats are a small citrus fruit that originated in China and were introduced to Europe in the 19th century.
- Kumquat marmalade is a popular condiment in Asian cuisine and is often used in marinades and sauces.
Flavor profiles:
- Sweet and tangy from the kumquat marmalade
- Salty and savory from the soy sauce
- Spicy from the red pepper flakes
- Bright and fresh from the ginger and cilantro
Serving suggestions:
- Serve the Kumquat-Ginger Chicken with steamed rice and stir-fried vegetables for a complete meal.
- Pair the chicken with a crisp white wine or a light beer.
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