Honey Chicken ~ Frango com Mel

Photos by Priscillakittycat, Recipe by The Complete Stir-Fry Cookbook

Photos by Priscillakittycat, Recipe by The Complete Stir-Fry Cookbook

honey chicken 3

I’m in an Asian kinda mood!  This dish is fairly easy to prepare and tastes better than the stuff at restaurants.  It is similar to sweet and sour chicken without all the sugar and thick breading.  A plug for the book, The Complete Stir-Fry Cookbook, because the instructions are easy to follow and the illustrations are lovely.

Oil, for cooking
500 g  chicken thigh filets, cubed
1 egg white, lightly beaten
1/3 cup cornflour
2 onions, thinly sliced
1 green capsicum, cubed
2 carrots, cut into batons
100 g snow peas, sliced
1/4 cup honey
2 tablespoons toasted almonds

Heat the wok until very hot, add 1.5 tbsp of the oil and swirl it around to coat the side.  Dip half the chicken into the egg white, then lightly dust with cornflour.  Stir-fry over high heat for 4-5 minutes, or until the chicken is golden brown and just cooked.  Remove from the wok and drain on paper towels.  Repeat with the remaining chicken, then remove all the chicken from the wok.

Reheat the wok, add 1 tablespoon of the oil and stir-fry the sliced onion over high heat for 3-4 minutes, or until slightly softened.  Add the capsicum and carrot, and cook, tossing constantly, for 3-4 minutes, or until tender.  Stir in the snow peas and cook for 2 minutes.

Increase the heat, add the honey and toss the vegetables until well coated.  Return the chicken to the wok and toss until it is heated through and is well coated in the honey.  Remove from the heat and season well with salt.  Serve immediately, sprinkled with almonds.

—————————————

Este frango com mel é relativamente facíl de preparar.  Acompanhado de arroz branco dá um jantar formidável.

Azeite
500 g filets da coxa e do peito de frango, cortados em cubos
1 branca de ovo, batido levemente
1/3 copo de farinha de milho
2 cebolas, cortadas em rodelas finas
1 pimentão verde, em cubos
2 cenouras, cortadas em tiras
100 g de ervilhas chinesas, em fatias
¼ copo de mel
2 colheres de sopa de amendoas tostadas

Aqueça o wok em fogo alto.  Adicione 1.5 colheres de sopa de óleo.  Gire o wok para forrar os lados da panela com o óleo.  Molhe a métade do frango na clara do ovo que foi batido levemente.  Passe na farinha de milho.  Frite o frango no fogo alto durante 4-5 minutos ou até o frango ficar corado e cozido.  Retire o frango da panela e coloque num prato forrado com papel toalha. Repita com o resto do frango.

Devolva o wok para o fogo.  Ponha 1 colher de sopa de azeite no wok e frite a cebola no fogo alto por 3-4 minutos ou até amolecer.  Adicione o pimentão e a cenoura e cozinhe, misturando continuamente por 3-4 minutos ou até amolecerem.  Acrescente as ervilhas chinesas e cozinhe por 2 minutos.

Aumente o fogo, adicione o mel e misture com as verduras até incorporar.  Adicione o frango e misture bem.  Regue com as amendoas.  Sirva imediatamente.

 

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