We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Loquat Chicken
0 Likes
Prep Time:
10 minutes
10 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
45 minutes
45 minutes
Pan-fried chicken breasts in a tangy loquat sauce with ginger, cinnamon, and lemon-pepper seasoning - a delicious, unique dish!
Ingredients:
- 6 large ripe loquats, peeled and pitted
- 0.5 cup orange juice
- 0.33333334326744 cup brown sugar
- 1 tablespoon ground ginger
- 0.5 teaspoon lemon pepper
- 0.5 teaspoon smoked paprika
- 0.25 cup vinegar
- 1 tablespoon grapeseed oil
- 2 skinless, boneless chicken breast halves
Instructions:
- Combine loquats, water, orange juice, and brown sugar in a saucepan, stirring until sugar is dissolved. Bring to a boil.
- Add ground ginger, cinnamon, lemon-pepper seasoning, and smoked paprika to the mixture, then lower the heat. Simmer for about 20 minutes until the sauce thickens, and the loquats soften and start to break down, remember to whisk vigorously occasionally to assist in breaking up the fruit.
- Add the vinegar and let it simmer for another 3 minutes. Take it off the heat and set it aside.
- Heat grapeseed oil in a skillet over medium heat until sizzling. Cook chicken breasts until beautifully golden on the outside and fully cooked inside, about 5 to 8 minutes per side. Check with a meat thermometer for a safe 165 degrees F (74 degrees C). Remove from the skillet and chop into bite-sized pieces.
- Add the chicken back to the skillet, combine with 1/4 of the flavorful loquat sauce, and deglaze any browned bits. Serve the chicken with the extra loquat sauce on the side.