Asian caramel chicken with mango
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 4 garlic cloves, finely chopped
- 1 red chillies, thinly sliced
- 1/4 tsp ginger, grated
- 4 Tbsp olive oil, to drizzle
- 4 free-range skinless chicken breast fillets
- 4 tsp soya sauce
- 3 Tbsp dark treacle sugar
- black pepper, ground
- 400g Chinese noodles
- 2 tbsp fish sauce
- a handful coriander, finely chopped
- 3 mangoes (750g), peeled and cut in small cubes
- 2 red or green tomatoes, sliced, for serving
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Cooking Instructions
- In a hot pan, stir-fry the garlic, chilli and ginger with 2 Tbsp of olive oil for 1 to 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 noodles, then toss with the fish sauce, coriander and mango.
- Serve with the garlic, ginger, chilli and tomatoes.
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