Ingredients:
1 lb boneless skinless chicken breasts, sliced thin strips
salt, to taste
fresh ground black pepper, to taste
1 teaspoon ground cumin
2 tablespoons olive oil
3 tablespoons finely-chopped shallots
1/2 cup clover honey, slightly warmed
3 tablespoons sherry wine vinegar
3 tablespoons medium hot chili paste, ancho chilies
1 cup chicken stock
1/4 cup sour cream
4 tablespoons chopped cilantro leaves
1/2 cup pecans, roughly chopped, and toasted
Directions:
Season the strips of chicken breast with salt, pepper and the ground cumin.
Heat a skillet with the olive oil until hot but not smoking.
Add the chicken to the pan, spreading the chicken out to evenly cook the strips.
Cook the chicken until golden-brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then.
Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed.
Be careful of the volatile combination of hot honey and vinegar.
Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4.
Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.