Dawn Breaker Chicken Recipe
sweet potato, red grapes, coconut, shingiku, lemongrass, ginger
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Ingredients
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Main Ingredients
Spices and Seasoning
Method
Preparation
- 1
Prepare the Sweet Potatoes
Peel and chop the sweet potatoes into bite-sized cubes. Boil them in salted water for about 15 minutes or until tender. Drain and set aside.
- 2
Prepare the Lemongrass and Ginger
Remove the tough outer layers of the lemongrass stalks and finely chop the tender part. Grate the fresh ginger.
- 3
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
Cooking
- 4
Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
- 5
Make the Sauce
In the same skillet, add the chopped lemongrass and grated ginger. Sauté for 2 minutes until fragrant. Pour in the coconut milk and honey, stirring to combine. Let it simmer for about 5 minutes.
- 6
Combine Ingredients
Add the boiled sweet potatoes and red grapes to the sauce, stirring gently to coat. Return the chicken to the skillet, nestling it among the sweet potatoes and grapes.
- 7
Finish the Dish
Cover the skillet and let it cook for an additional 5 minutes on low heat to allow the flavors to meld.
- 8
Add Shingiku
Just before serving, stir in the fresh shingiku and allow it to wilt in the residual heat.