This sweet and savory dish tastes every bit as succulent as it looks. Sweet-and-sour kumquats pair perfectly with hoisin sauce and sesames seeds for a delectable sauce that offsets the chicken perfectly and goes beautifully over steamed rice. For extra flavor, swap out the chicken breasts for chicken thighs.
Ingredients:
20 oz. chicken breasts, cut into ¼” thick slices
3 Tbsp. canola oil
1 clove garlic, minced
6 kumquats, thinly sliced
½ tsp. sesame oil
1 tsp. sesame seeds, toasted
2 green onions, thinly sliced
For the marinade:
1 Tbsp. soy sauce
½ tsp. ground Szechuan pepper
¼ tsp. salt
For the sauce:
2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 tsp. sugar
1 tsp. corn starch
¼ cup water
Directions:
- Marinate chicken in soy sauce, Szechuan pepper, and salt for 20 minutes.
- Combine all sauce ingredients in a small bowl.
- Pre-heat wok or large frying pan. Add 2 tablespoon of oil. Place chicken in a single layer in pan. Fry until golden brown and cooked through (3-4 minutes each side).
- Arrange cooked chicken on plate and cool, then slice into ½” strips. Cover with aluminum.
- Heat remaining tablespoon of oil in wok or small saucepan. Sauté minced garlic 20 seconds. Pour in sauce mixture (the sauce will become thick and bubbly very quickly).
- Stir in sliced kumquats and immediately turn off heat. Add sesame oil.
- Pour sauce over cooked chicken. Sprinkle sesame seeds and sliced green onions on the top. Serve immediately with steamed rice.
