This Asian caramel chicken is a winner
Easy to make and bursting with delicious Asian flavours, file this recipe for Asian caramel chicken under: make as soon as possible this week.
Ingredients:
- Garlic: 4 cloves, crushed
- Red chillies: 2, thinly sliced
- Ginger: 1 x 5 cm piece, peeled and grated
- Olive oil: 4 tablespoons
- Free range chicken breasts: 4
- Soya sauce: 1/2 cup
- Dark treacle sugar: 3 tablespoons
- Freshly ground black pepper
- Chinese noodles: 400 g
- Fish sauce: 1 teaspoon
- Coriander: 1/2 cup, chopped
- Ripe mangoes: 2
- Red or green tomatoes: 2, sliced, or papaya, for serving
Method:
- In a hot pan, stir-fry the garlic, chilli and ginger with 2 tablespoons olive oil for 1–2 minutes, or until crisp and fragrant. Set aside.
- Cut each chicken breast into three equal portions and toss in the remaining olive oil.
- Place a large pan over a high heat and, when hot, add the chicken and cook for 5 minutes or until golden brown and cooked through.
- Add the soya sauce, treacle sugar and a good crack of black pepper. Swirl around until the sugar dissolves and the sauce becomes sticky, then remove from the heat.
- Add the Chinese noodles, then toss with the fish sauce, coriander and mango or papaya.
- Serve with the garlic, ginger, chilli and tomatoes.
Not keen on DIY?