The glazed chicken is a second course of meat with a sweet and sour taste of clear Asian inspiration. The preparation is based on three basic steps: marinating, browning and glazing of the meat. As for the first phase, marinate the chicken with lemon juice, pepper and freshly grated ginger for at least 30 minutes. In this way the meat is flavored and becomes soft. Switch to browning the chicken: it should be done over a high heat in a slightly oiled non-stick frying pan. Finally, the glaze: add chestnut honey, balsamic vinegar and mustard. If you love spicy, sprinkle the preparation with chilli powder or add the fresh cut into slices. You can complete with untreated lemon slices or toasted sesame seeds. Our version includes chestnut honey, but you can use a more delicate honey, like that of acacia. Accompany it with sautéed vegetables and boiled basmati rice.
Remove the skin from the chicken stalks, pepper and season with lemon juice and 2-3 cm of freshly grated ginger. Leave to marinate in the refrigerator for at least 30 minutes. After the indicated time, resume the spindles, pour a few tablespoons of oil in a non-stick pan, add the garlic in a shirt and, when the oil is hot, add the chicken and let it brown on all sides. Mix honey with balsamic vinegar and mustard. When the chicken is well browned, add the honey, balsamic vinegar and mustard mix, pour a glass of water and let it cook, with the lid on low heat for about 15-20 minutes. The chicken must be well cooked and glazed. Add water only if necessary. Season with salt and pepper and serve.
Serve hot accompanied with sautéed vegetables or white rice.