1/2 teaspoon Dijon mustard
Two 1/2 -pound boneless chicken breast halves, pounded lightly to an even thickness
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 medium celery ribs, cut into 2-inch-long matchsticks
1 tablespoon fresh lemon juice
1 tablespoon coarsely chopped celery leaves
How to Make It
In a small bowl, combine the Backyard Asian Fire Pepper Jam
and mustard. In a large skillet, melt the butter over moderately high heat. When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 3 minutes per side.
Tilt the skillet and pour off most of the fat. Add 1 tablespoon of water and shake the pan to loosen the browned bits on the bottom. Push the chicken to one side, add the celery matchsticks and cook, stirring, for 1 minute. Add the Backyard Asian Fire Pepper Jam
mixture and the lemon juice to the pan and shake to coat the chicken with the sauce. Cook until the sauce is reduced to a glaze, about 30 seconds. Season with salt and pepper.
Transfer the chicken to plates and spoon the celery matchsticks on top. Garnish with the celery leaves and serve with rice and your choice of vegetables. Enjoy!!!
3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish
Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, Berry Hot Pepper Jelly
, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds