Composition / ingredients
Cooking method
Salsa:
In a small bowl, whisk honey with lime juice with a whisk. In another bowl, mix pineapples, cucumbers and mint, pour honey and lime juice sauce and mix well until smooth. Move it aside.
Chicken:
Heat 2 teaspoons of olive oil in a large frying pan over medium heat. When the oil warms up, put the chicken breast chops in the pan and fry for 4 minutes on each side until golden brown. Transfer the chicken to a plate and cover with food foil so that it does not cool down.
Pour the remaining 2 teaspoons of olive oil into saucepans and heat up. Put onion, garlic, ginger, black and allspice and cumin in a saucepan. Fry for 30 seconds over medium heat. Then pour in the chicken broth and soy sauce and cook until the amount of liquid is reduced by half. Add lime juice. Put the chicken in a saucepan and pour the hot sauce over it thoroughly.
Serve the chicken on the table with salsa sauce.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Honey - 400 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Soy sauce - 51 kcal/100g
- Cumin - 333 kcal/100g
- Black pepper peas - 255 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Chili pepper - 40 kcal/100g
- Broth - 15 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Lime Juice - 10 kcal/100g
