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.

Reviews & Comments 3

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  • choclytcandy 6 years ago
    this is interesting. thanks for sharing.
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  • seafoodlover 6 years ago
    mmmm
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    " It was excellent "
    kukla ate it and said...
    Hello, VainWi -- LOVE the flavours & all the textures!! going on, I bet this is excellent! Thanks for posting it :)
    Was this review helpful? Yes Flag

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