Pistachio-Crusted Chicken Breasts With Plum Sauce and Fried LeeksFrom vainwi 8 years ago
- 1/2 cup chicken stock shopping list
- 1/3 cup oyster sauce shopping list
- 1/3 cup plum sauce shopping list
- 1/4 cup mirin shopping list
- 1/4 cup orange juice shopping list
- 2 tablespoons chili-garlic sauce shopping list
- 3 kaffir lime leaves shopping list
- 1 tablespoon apple cider vinegar shopping list
- 1 tablespoon sugar shopping list
- 1 tablespoon sesame oil shopping list
- 1 tablespoon peanut oil shopping list
- 6 boneless, skinless chicken breast halves (or 1.5# turkey or pork tenderloin) shopping list
- 1/2 cup pistachio nuts, finely chopped shopping list
- 2 tablespoons unsalted butter, pieces shopping list
- peanut oil, for frying shopping list
- 3 cups leeks, about 5 small leeks shopping list
How to make it
- Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
- Preheat oven to 350°F Heat sesame and peanut oils oil in heavy large skillet over high heat. Sprinkle chicken breast with salt and pepper. Sauté until golden brown, about 1 minute per side. Transfer to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer to rimmed baking sheet. Bake until thermometer inserted into center registers 150°F, about 10 minutes.
- Slice the into medallions.
- Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer meat to plates, dividing into 6 portions. Drizzle sauce around medallions. Top with fried leeks, if desired. Serve immediately.
- Crispy Fried Leeks:.
- Cut leeks into matchstick-size strips, white and pale green parts only.
- Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
- **Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.