Midweek Meals - These Dishes Promise Smooth Sailing (Part 8) - Caramel chilli chicken

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 Caramel chilli chicken

Description: Caramel chilli chicken

Caramel chilli chicken

 

·         Serves 4

·         Prep 15 minutes Cook 25 minutes

Ingredient

·         ¹⁄³ cup caster sugar

·         5cm piece fresh ginger, peeled, finely grated

·         2 garlic cloves, thinly sliced

·         1 tablespoon fish sauce

·         1 long red chilli, thinly sliced

·         1 bunch gai laan, cut into 4cm lengths

·         1 bunch broccolini, cut into 4cm lengths

·         150g snow peas, trimmed halved diagonally

·         1 tablespoon vegetable oil

·         800g chicken thigh fillets, trimmed, cut into 3cm pieces

·         Steamed jasmine rice and sliced green onions, to serve

 

Description: Chicken thigh fillets, trimmed

Chicken thigh fillets, trimmed

 

Recipe

 

1.    Combine sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until mixture turns golden. Remove from heat. Carefully stir in ginger, garlic, fish sauce and chilli. Return to heat. Cook, stirring, for 1 minute or until smooth.

2.    Meanwhile, cook gai laan, broccolini and peas in a large saucepan of boiling water for 2 minutes or until just tender. Refresh under cold water. Drain.

3.    Heat oil in a large, deep, non-stick frying pan over medium-high heat. Add chicken. Cook for 7 minutes or until browned and cooked through. Add vegetables and caramel mixture. Cook, stirring, for 2 minutes or until caramel mixture thickens and coats chicken. Serve chicken mixture with rice, topped with green onion.

 

Nutrition: (per serve) 2873kJ; 19.8g fat; 5.1g sat fat; 47.4g protein; 76.7g carbs; 5.1g fibre; 174mg chol; 662mg sodium.


 
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