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Cherry Blossom Chicken

A sweet and savory Asian-inspired chicken dish glazed in a Glossy Cherry sauce made with cherry preserves, soy sauce, honey, fresh ginger, and garlic. Ready in 30 minutes and absolutely stunning on the plate.
Print Recipe
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts — cut into bite-size pieces
  • 2 tbsp olive oil
  • 1 tbsp salt
  • ½ tbsp black pepper
  • ¼ Cup cherry preserves or jam
  • ¼ Cup soy sauce — low sodium preferred
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger — grated
  • 2 Pics cloves garlic — minced
  • 1 tbsp sesame oil — toasted
  • 1 tsp cornstarch
  • ¼ Cup cup water

Method
 

  1. Whisk together cherry preserves, soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, cornstarch, and water in a bowl until fully combined. Set aside.
  2. Pat chicken pieces dry with paper towels. Season with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering.
  4. Add chicken in a single layer. Sear for 4 to 5 minutes without moving. Flip and cook other side for 4 minutes until golden and cooked through (165°F).
  5. Lower heat to medium. Pour cherry sauce over the chicken.
  6. Stir to coat every piece. Simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy.
  7. Scatter green onions and sesame seeds on top. Serve immediately over steamed jasmine rice.

Notes

- Use good quality cherry preserves — cheap ones are mostly sugar
and give very little cherry flavor.
- Pat the chicken completely dry before searing — this is what
creates the golden crust.
- Don't move the chicken while searing — let it sit for the full
4 to 5 minutes undisturbed.
- Chicken thighs work even better than breasts — juicier and
harder to overcook.
- Gluten-free? Swap soy sauce for tamari.