Ingredients:
- 4 to 6 boneless, skinless chicken breast halves (about 2 lbs), cut into 1-inch pieces
- 1/2 cup orange juice
- 1/4 cup fresh lemon juice
- 2 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp peeled and minced fresh ginger
- 2 tsp minced garlic --> WAT!? Only 2 tsp? Weak.
- 1 tsp garam masala
- 1 tsp salt, or to your taste
- 1/2 tsp freshly ground black pepper, or to your taste
- 3 tbsp peanut oil
- 1 tbsp sesame oil
- 1 cup loosely packed finely chopped cilantro, soft stems included
- 1 tbsp sesame seeds, toasted
Directions:
- Put the chicken in a large bowl. Combine the orange and lemon juices, soy sauce, honey, ginger, garlic, garam masala, salt, and pepper, pour over the chicken, and mix until the chicken is fully coated. Cover and marinate the chicken for at least 12 and up to 24 hours in the refrigerator.
- In a large wok, heat the oils together over moderately high heat, and add the chicken and its marinade. Cover and cook for about 5 minutes to soften slightly.
- Uncover the wok, reduce the heat to moderate, add the cilantro, and continue to cook the chicken, turning occasionally, until it is tender and the gravy is thick and clings to the pieces almost like a glaze, 10 to 12 minutes.
- Transfer to a serving dish, garnish with the toasted sesame seeds and cilantro.
Chilis to Chutneys: American Home Cooking with the Flavors of India by Neelam Batra
