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Kaffir Lime and Honey Cranberry Sauce

Kaffir Lime and Honey Cranberry Sauce


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Ingredients

  • 2 oranges
  • 2 oranges
  • 2 limes
  • 2 12-ounce bags fresh or frozen cranberries
  • 2 Cups honey
  • 4 sprigs kaffir lime leaves
  • 2 cinnamon sticks

Directions

Remove the peels from the oranges, lemons, and limes. Mince the peels. Juice the fruit. In a large saucepan, combine the cranberries, fruit juices, peels, honey, lime leaves, and cinnamon sticks. Bring the mixture to a boil. Reduce the heat to medium. Cook 5 minutes. Remove from the heat and cool to room temperature. Store in the refrigerator. Remove the lime leaves and cinnamon sticks before serving.

Nutritional Facts

Servings10

Calories Per Serving268

Folate equivalent (total)19µg5%


Ginger Chicken With Kaffir-Honey-Lime Sauce

This recipe requires slices of marinated chicken breast.

The chicken is sautéed with julienned ginger and topped with Kaffir-honey-lime sauce.

This sauce uses Kaffir lime-tree leaves and fish sauce, both of which can be found at most Asian food markets.

To julienne a vegetable means to cut it into matchstick-sized pieces.

The Vietnamese serve this dish with steamed rice for lunch or dinner.

Begin by putting slices of raw chicken meat into a mixing bowl with the salt, pepper, sugar, soy sauce and sesame oil.

Allow to marinate, in the refrigerator, for at least 30 minutes.

Heat a medium sauté pan over high heat.

Add the vegetable oil and sauté the shallots until lightly brown.

Next, add garlic, chicken and ginger, and sauté until chicken is fully cooked.

Spoon the Kaffir-Honey-Lime Sauce over the chicken and serve with steamed rice.


Ginger Chicken With Kaffir-Honey-Lime Sauce

This recipe requires slices of marinated chicken breast.

The chicken is sautéed with julienned ginger and topped with Kaffir-honey-lime sauce.

This sauce uses Kaffir lime-tree leaves and fish sauce, both of which can be found at most Asian food markets.

To julienne a vegetable means to cut it into matchstick-sized pieces.

The Vietnamese serve this dish with steamed rice for lunch or dinner.

Begin by putting slices of raw chicken meat into a mixing bowl with the salt, pepper, sugar, soy sauce and sesame oil.

Allow to marinate, in the refrigerator, for at least 30 minutes.

Heat a medium sauté pan over high heat.

Add the vegetable oil and sauté the shallots until lightly brown.

Next, add garlic, chicken and ginger, and sauté until chicken is fully cooked.

Spoon the Kaffir-Honey-Lime Sauce over the chicken and serve with steamed rice.


Ginger Chicken With Kaffir-Honey-Lime Sauce

This recipe requires slices of marinated chicken breast.

The chicken is sautéed with julienned ginger and topped with Kaffir-honey-lime sauce.

This sauce uses Kaffir lime-tree leaves and fish sauce, both of which can be found at most Asian food markets.

To julienne a vegetable means to cut it into matchstick-sized pieces.

The Vietnamese serve this dish with steamed rice for lunch or dinner.

Begin by putting slices of raw chicken meat into a mixing bowl with the salt, pepper, sugar, soy sauce and sesame oil.

Allow to marinate, in the refrigerator, for at least 30 minutes.

Heat a medium sauté pan over high heat.

Add the vegetable oil and sauté the shallots until lightly brown.

Next, add garlic, chicken and ginger, and sauté until chicken is fully cooked.

Spoon the Kaffir-Honey-Lime Sauce over the chicken and serve with steamed rice.


Ginger Chicken With Kaffir-Honey-Lime Sauce

This recipe requires slices of marinated chicken breast.

The chicken is sautéed with julienned ginger and topped with Kaffir-honey-lime sauce.

This sauce uses Kaffir lime-tree leaves and fish sauce, both of which can be found at most Asian food markets.

To julienne a vegetable means to cut it into matchstick-sized pieces.

The Vietnamese serve this dish with steamed rice for lunch or dinner.

Begin by putting slices of raw chicken meat into a mixing bowl with the salt, pepper, sugar, soy sauce and sesame oil.

Allow to marinate, in the refrigerator, for at least 30 minutes.

Heat a medium sauté pan over high heat.

Add the vegetable oil and sauté the shallots until lightly brown.

Next, add garlic, chicken and ginger, and sauté until chicken is fully cooked.

Spoon the Kaffir-Honey-Lime Sauce over the chicken and serve with steamed rice.


Ginger Chicken With Kaffir-Honey-Lime Sauce

This recipe requires slices of marinated chicken breast.

The chicken is sautéed with julienned ginger and topped with Kaffir-honey-lime sauce.

This sauce uses Kaffir lime-tree leaves and fish sauce, both of which can be found at most Asian food markets.

To julienne a vegetable means to cut it into matchstick-sized pieces.

The Vietnamese serve this dish with steamed rice for lunch or dinner.

Begin by putting slices of raw chicken meat into a mixing bowl with the salt, pepper, sugar, soy sauce and sesame oil.

Allow to marinate, in the refrigerator, for at least 30 minutes.

Heat a medium sauté pan over high heat.

Add the vegetable oil and sauté the shallots until lightly brown.

Next, add garlic, chicken and ginger, and sauté until chicken is fully cooked.

Spoon the Kaffir-Honey-Lime Sauce over the chicken and serve with steamed rice.


Ginger Chicken With Kaffir-Honey-Lime Sauce

This recipe requires slices of marinated chicken breast.

The chicken is sautéed with julienned ginger and topped with Kaffir-honey-lime sauce.

This sauce uses Kaffir lime-tree leaves and fish sauce, both of which can be found at most Asian food markets.

To julienne a vegetable means to cut it into matchstick-sized pieces.

The Vietnamese serve this dish with steamed rice for lunch or dinner.

Begin by putting slices of raw chicken meat into a mixing bowl with the salt, pepper, sugar, soy sauce and sesame oil.

Allow to marinate, in the refrigerator, for at least 30 minutes.

Heat a medium sauté pan over high heat.

Add the vegetable oil and sauté the shallots until lightly brown.

Next, add garlic, chicken and ginger, and sauté until chicken is fully cooked.

Spoon the Kaffir-Honey-Lime Sauce over the chicken and serve with steamed rice.


Ginger Chicken With Kaffir-Honey-Lime Sauce

This recipe requires slices of marinated chicken breast.

The chicken is sautéed with julienned ginger and topped with Kaffir-honey-lime sauce.

This sauce uses Kaffir lime-tree leaves and fish sauce, both of which can be found at most Asian food markets.

To julienne a vegetable means to cut it into matchstick-sized pieces.

The Vietnamese serve this dish with steamed rice for lunch or dinner.

Begin by putting slices of raw chicken meat into a mixing bowl with the salt, pepper, sugar, soy sauce and sesame oil.

Allow to marinate, in the refrigerator, for at least 30 minutes.

Heat a medium sauté pan over high heat.

Add the vegetable oil and sauté the shallots until lightly brown.

Next, add garlic, chicken and ginger, and sauté until chicken is fully cooked.

Spoon the Kaffir-Honey-Lime Sauce over the chicken and serve with steamed rice.


Ginger Chicken With Kaffir-Honey-Lime Sauce

This recipe requires slices of marinated chicken breast.

The chicken is sautéed with julienned ginger and topped with Kaffir-honey-lime sauce.

This sauce uses Kaffir lime-tree leaves and fish sauce, both of which can be found at most Asian food markets.

To julienne a vegetable means to cut it into matchstick-sized pieces.

The Vietnamese serve this dish with steamed rice for lunch or dinner.

Begin by putting slices of raw chicken meat into a mixing bowl with the salt, pepper, sugar, soy sauce and sesame oil.

Allow to marinate, in the refrigerator, for at least 30 minutes.

Heat a medium sauté pan over high heat.

Add the vegetable oil and sauté the shallots until lightly brown.

Next, add garlic, chicken and ginger, and sauté until chicken is fully cooked.

Spoon the Kaffir-Honey-Lime Sauce over the chicken and serve with steamed rice.


Ginger Chicken With Kaffir-Honey-Lime Sauce

This recipe requires slices of marinated chicken breast.

The chicken is sautéed with julienned ginger and topped with Kaffir-honey-lime sauce.

This sauce uses Kaffir lime-tree leaves and fish sauce, both of which can be found at most Asian food markets.

To julienne a vegetable means to cut it into matchstick-sized pieces.

The Vietnamese serve this dish with steamed rice for lunch or dinner.

Begin by putting slices of raw chicken meat into a mixing bowl with the salt, pepper, sugar, soy sauce and sesame oil.

Allow to marinate, in the refrigerator, for at least 30 minutes.

Heat a medium sauté pan over high heat.

Add the vegetable oil and sauté the shallots until lightly brown.

Next, add garlic, chicken and ginger, and sauté until chicken is fully cooked.

Spoon the Kaffir-Honey-Lime Sauce over the chicken and serve with steamed rice.


Ginger Chicken With Kaffir-Honey-Lime Sauce

This recipe requires slices of marinated chicken breast.

The chicken is sautéed with julienned ginger and topped with Kaffir-honey-lime sauce.

This sauce uses Kaffir lime-tree leaves and fish sauce, both of which can be found at most Asian food markets.

To julienne a vegetable means to cut it into matchstick-sized pieces.

The Vietnamese serve this dish with steamed rice for lunch or dinner.

Begin by putting slices of raw chicken meat into a mixing bowl with the salt, pepper, sugar, soy sauce and sesame oil.

Allow to marinate, in the refrigerator, for at least 30 minutes.

Heat a medium sauté pan over high heat.

Add the vegetable oil and sauté the shallots until lightly brown.

Next, add garlic, chicken and ginger, and sauté until chicken is fully cooked.

Spoon the Kaffir-Honey-Lime Sauce over the chicken and serve with steamed rice.


Watch the video: Kaffir Lime Honey Tea Recipe for Flu Fighting มะกรด (June 2022).


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