This lovely chicken is especially good on hot summer days. It can be served with cold white wine or light beer by placing the slices with sauce on the salad mix and adding some avocado slices to garnish. For this recipe, it is advisable to buy fresh shiitake mushrooms, but dried ones are also suitable, only they will first need to be soaked in hot water. You can also take oyster mushrooms, but only the strongest and freshest.
It is necessary
- - 2 large chicken breast fillets;
- - 2 lemons;
- - 6 fresh shiitake mushrooms;
- - 5 cm of ginger root;
- - 3 red chili peppers;
- - 2 tbsp. spoons of honey;
- - 1 st. a spoonful of peanut butter, cornstarch;
- - black peppercorns, allspice, dark sesame oil, salt.
Instructions
Step 1
Place the chicken fillet in a saucepan, pour boiling water over, the water should barely cover the meat. Bring to a boil, remove the foam, salt, add peppercorns. Cover, simmer for 15 minutes over medium heat. Then let the meat cool completely in the broth with the lid closed. Then remove the fillet and strain the broth.
Step 2
Chop fresh ginger root. Cut the chili into rings. The seeds can be removed from the pepper if you do not like too spicy dishes. Remove the legs from the shiitake mushrooms and cut the caps into thin slices.
Step 3
Cut one lemon into thin slices. Remove the zest from the second, chop it, and squeeze the juice from the lemon. Mix starch with 1 tbsp. spoon of cold water.
Step 4
Pour half a glass of chicken broth into a saucepan, salt, add honey and lemon juice, mix. Heat unrefined peanut butter in a wok, add mushrooms and ginger, fry over high heat for 1 minute. Then add the chili and lemon zest and cook for 15 seconds.
Step 5
Pour the broth with honey into the wok, add the lemon circles, cook for another 1 minute. Pour in starch, reduce heat, cook until thick, stirring occasionally.
Step 6
Place the chicken pieces in the lemon sauce, stir. Drizzle with sesame oil. Spicy Lemon Chicken is ready.
