Cherry Chicken with Chili Sauce
Elevate your dinner game with this exquisite Cherry Chicken with Chili Sauce, a perfect blend of sweet, spicy, and savory flavors. Tender, golden-seared chicken breasts are simmered in a luscious sauce made from fresh juicy cherries, honey, soy sauce, and a touch of chili flakes for a bold kick. The combination of caramelized onions and garlic adds depth, while a cornstarch slurry ensures the sauce coats each bite beautifully. This 50-minute recipe is simple to prepare yet utterly impressive, making it ideal for both weeknight meals and special occasions. Serve this flavorful dish over fluffy white rice or creamy mashed potatoes, and garnish with fresh parsley for a pop of color and freshness. A tantalizing fusion of fruity sweetness and spicy heat, this Cherry Chicken with Chili Sauce is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups fresh cherries, pitted and halved
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon chili flakes
- 0.5 cup chicken stock
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set it aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for 1 minute, stirring constantly to prevent burning.
Add the pitted and halved cherries, honey, soy sauce, chili flakes, and chicken stock to the skillet. Stir well to combine.
Return the seared chicken breasts to the skillet, nestling them into the cherry mixture. Reduce the heat to low, cover, and let the chicken simmer for 20-25 minutes, or until fully cooked (internal temperature of 165°F or 74°C).
In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the skillet while stirring to thicken the sauce. Let it cook for an additional 2-3 minutes until the sauce reaches your desired consistency.
Taste and adjust seasoning if needed. Garnish with chopped fresh parsley, if desired, before serving.
Serve the Cherry Chicken with Chili Sauce over rice, mashed potatoes, or alongside a fresh green salad.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 19.5 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
