Poulet acidulé et sa crème d’ail

This sweet and sour chicken dish is delicious and easy to make. The garlic cream adds a creamy, garlicky finish to the dish. Serve with steamed rice.

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into cubes
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream

Heat the olive oil in a large skillet over medium heat.Add the chicken and cook until golden brown and cooked through, about 8 minutes.In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, ginger, garlic powder and red pepper flakes. Pour the mixture over the chicken and bring to a simmer. Cook for 5 minutes or until the sauce has thickened.

Add the minced garlic and heavy cream to the skillet and stir to combine. Simmer for 2-3 minutes or until the sauce has thickened.Serve warm over steamed rice.

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