Soy-Kaffir Lime Chicken Breast with Glazed Cauliflower

This creative and flavorful one-dish meal is slightly adapted from Simply Ming by Chef Ming Tsai. The Soy-Kaffir Lime Syrup is a molasses-like sauce that coats the chicken and cauliflower and imparts a truly distinctive flavor thanks to the kaffir lime. Serve on a bed of steamed jasmine rice.

  • Ingredients:
  • 1 lb frozen cauliflower (1 bag)
  • 4 boneless skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 1 bunch of green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Salt and pepper to taste
  • 1/4 cup Soy-Kaffir Lime Syrup, plus extra for drizzling (see recipe below)

Preparation:
Pre-cook the cauliflower in the microwave or steamer until tender, but not soft. Place on a towel to cool and blot any excess liquid.

Preheat the oven to 500°. Season your chicken breasts with salt and pepper.

In a large ovenproof pan, add the oil over high heat and swirl to coat the pan. Add the chicken and saute about 5 minutes, then flip. Add the cauliflower and about 3/4 of the green onions to the pan with the chicken.

Brush the chicken with the Soy-Kaffir Lime Syrup and drizzle over the veggies. Place the entire pan into the preheated oven and bake about 6 minutes.

Drizzle the remaining syrup on serving plates, make a bed of steamed rice, add the cauliflower and top with the chicken. Pour the pan juices over the dish and garnish with remaining green onions and sesame seeds.

Makes 4 servings

  • Soy-Kaffir Lime Syrup
  • 1-1/2 cups brown sugar
  • 1 cup soy sauce
  • 1 cup kecap manis (see substitution notes)
  • 1/2 cup freshly squeezed lime juice
  • 4 kaffir lime leaves, crushed (see substitution notes)

Preparation:
In a nonreactive saucepan, combine the sugar, soy sauce, kecap manis (I didn't have this, so I used the alternative), lime juice and kaffir leaves. Gently simmer over medium heat, uncovered, but keep a watchful eye on it - don't let it boil over.

Reduce the liquid by about half until it reaches the consistency of maple syrup - about 45 minutes. Strain the syrup through a fine sieve and allow it to cool. Makes about 1-1/2 cups. Store whatever you don't use in a glass container in the refrigerator.

Substitution Notes:
If you aren't able to get kaffir lime leaves, substitute the zest of 1 medium lime.
Kecap manis is a sweet Indonesian soy sauce. To substitute, combine 1 cup regular or low-sodium soy sauce with 1 cup brown sugar until syrupy and well-dissolved.

Source: MyGourmetConnection.com
URL: http://www.mygourmetconnection.com/recipes/main-courses/poultry/soy-kaffir-lime-chicken.php

MyGourmetConnection