Chicken Easy Main Asian

Chicken with Vietnamese caramel sauce

Name: Chicken with Vietnamese caramel sauce
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 tablespoon sunflower oil; 1 teaspoon grated fresh ginger; 1/3 cup (80ml) light soy sauce; 125g brown sugar; 1 tablespoon fish sauce; 1 tablespoon tamarind concentrate*; 4 chicken breast fillets (with skin and wingbone** - optional); Baby Asian salad leaves*** and steamed white medium grain rice, to serve

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Tender chicken breast fillets are given a Vietnamese twist in this succulent recipe.

1 tablespoon sunflower oil
1 teaspoon grated fresh ginger
1/3 cup (80ml) light soy sauce
125g brown sugar
1 tablespoon fish sauce
1 tablespoon tamarind concentrate*
4 chicken breast fillets (with skin and wingbone** - optional)
Baby Asian salad leaves*** and steamed white medium grain rice, to serve

Method

1.

Heat half the oil in a small pan over medium heat, add ginger and stir for 1 minute. Add soy and sugar and cook, stirring, until sugar dissolves. Add fish sauce and tamarind, reduce heat to low and simmer for 5 minutes or until sauce thickens and is a dark caramel colour.
2.

Make 3 slashes in each chicken breast and season with salt and pepper. Heat remaining oil in a frypan over mediumhigh heat. Add chicken, skin-side down, and cook for 2-3 minutes until golden brown. Turn and cook for 2 minutes on the other side, then turn skin-side down once more. Drain any excess fat, reduce heat to medium-low, then add sauce and cook chicken, basting, for a further 5 minutes or until cooked through. Slice chicken and serve drizzled with the sauce, with Asian salad leaves and rice.

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