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Marinade
About 1/2 cup of quartered cherries
About 1/2 cup quartered cherry/grape tomatoes
About 1/3 cup honey
1/2 cup balsamic vinegar
1 tbsp minced garlic
3-4 tbsp fresh ginger
2 tbsp sesame oil
1 1/2 lb diced chicken breast
———
Season with salt, black pepper, chili powder and minced onion.
Oil pan with sesame oil and butter and simmer on medium high heat until you get a even heat then turn up and monitor.
Serve with rice/spring rolls.
About 1/2 cup of quartered cherries
About 1/2 cup quartered cherry/grape tomatoes
About 1/3 cup honey
1/2 cup balsamic vinegar
1 tbsp minced garlic
3-4 tbsp fresh ginger
2 tbsp sesame oil
1 1/2 lb diced chicken breast
———
Season with salt, black pepper, chili powder and minced onion.
Oil pan with sesame oil and butter and simmer on medium high heat until you get a even heat then turn up and monitor.
Serve with rice/spring rolls.
Category Food / Recipes / Miscellaneous
Species Unspecified / Any
Size 3024 x 4032px
File Size 3.34 MB
Listed in Folders
Oh, I used regular cherries, you could use something else but the balance of tart/sweetness might be altered. The way it was made adding anything hot would be a plus but not really necessary.
You do not need lemon juice to preserve the cherries after they are cut and pit, the balsamic vinegar and tomatoes as the marinade sits with the chicken an hour or two will do just fine.
You do not need lemon juice to preserve the cherries after they are cut and pit, the balsamic vinegar and tomatoes as the marinade sits with the chicken an hour or two will do just fine.
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