How to Make Pan fried Chicken with passionfruit sauce!This is a dish that’s so full of flavour.

7 months ago
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Ingredients

  • chicken breasts (about 1 1/2 pounds)
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons butter
  • 1 shallot (minced)
  • 1 tablespoon ginger (minced)
  • 1 to 2 cups chicken broth
  • 1 1/2 cups passion fruit pulp (divided)
  • 2/3 cup brown sugar (divided)
  • 2 tablespoons apple cider
  • 1 tablespoon vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch

Steps to Make It

  1. Sprinkle chicken breasts with salt and pepper.
  2. In a large sauté pan, melt the butter over medium-low heat. Add the shallot and the ginger, and cook on medium heat for a few minutes, stirring, until shallot and ginger are softened and fragrant.
  3. Add the chicken broth, 1/2 cup of the passionfruit pulp, and 1/3 cup brown sugar. Add the chicken breasts in a single layer. Add more chicken broth if necessary to ensure that the chicken breasts are covered with liquid.
  4. Bring the cooking liquid to a low simmer. Cover and cook the chicken breasts for 15-20 minutes, turning once, until just cooked through (slice into one of the breasts to check for doneness).
  5. Remove the chicken breasts to an ovenproof pan, cover with foil, and keep them warm in a 200 degree (F) oven while preparing the sauce.
  6. Pour off all but 1 cup of the cooking liquid from the sauté pan. Add the remaining 1 cup of passion fruit juice, the apple cider, the vinegar, the soy sauce, and 1/3 cup brown sugar. Whisk in the cornstarch.
  7. Bring the sauce to a boil, whisking constantly, and cook until it the sauce has thickened about 5 minutes. Season with salt and pepper to taste.
  8. Pour the sauce over chicken breasts and serve. Serve with coconut rice if desired. 
Ingredients 4 chicken breasts (about 1 1/2 pounds)Salt to tasteBlack pepper to taste2 tablespoons butter1 shallot (minced)1 tablespoon ginger (minced)1 to 2 cups chicken broth1 1/2 cups passion fruit pulp (divided)2/3 cup brown sugar (divided)2 tablespoons apple cider1 tablespoon vinegar1 tablespoon soy sauce2 tablespoons cornstarch Steps to Make It Sprinkle chicken breasts with salt and pepper.In a large sauté pan, melt the butter over medium-low heat. Add the shallot and the ginger, and cook on medium heat for a few minutes, stirring, until shallot and ginger are softened and fragrant.Add the chicken broth, 1/2 cup of the passionfruit pulp, and 1/3 cup brown sugar. Add the chicken breasts in a single layer. Add more chicken broth if necessary to ensure that the chicken breasts are covered with liquid.Bring the cooking liquid to a low simmer. Cover and cook the chicken breasts for 15-20 minutes, turning once, until just cooked through (slice into one of the breasts to check for doneness).Remove the chicken breasts to an ovenproof pan, cover with foil, and keep them warm in a 200 degree (F) oven while preparing the sauce.Pour off all but 1 cup of the cooking liquid from the sauté pan. Add the remaining 1 cup of passion fruit juice, the apple cider, the vinegar, the soy sauce, and 1/3 cup brown sugar. Whisk in the cornstarch.Bring the sauce to a boil, whisking constantly, and cook until it the sauce has thickened about 5 minutes. Season with salt and pepper to taste.Pour the sauce over chicken breasts and serve. Serve with coconut rice if desired. 

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Food Recipe - 9.5
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