This traditional Vietnamese-style caramelised chicken recipe promises a dish that perfectly balances a bittersweet caramel with salty and spicy flavours.
Vietnamese-style caramelised chicken
Serves 4 | Prep 20 mins | Cook 20 mins | Calories 554 (per serving)
- 240g (8oz) uncooked jasmine rice
- 4 tbsp Waitrose Light Brown Soft Sugar
- 2 lemongrass stalks, tough outer layers discarded, finely sliced
- 25g (1oz) fresh root ginger, cut into matchsticks
- 1 red chilli, finely chopped (deseeded, if liked)
- 2 tbsp reduced-salt gluten-free soy sauce or tamari
- 1 tbsp gluten-free fish sauce
- juice of 1 lime
- ½ tbsp vegetable oil
- 6 British chicken thigh fillets, cut into 3cm (1¼in) chunks
- 200g (7oz) pack Tenderstem broccoli, trimmed and cut into 3cm (1¼in) pieces
- 1 tbsp sesame seeds, toasted
- Prepare and cook the rice according to the pack instructions.
- Meanwhile, put the sugar in a small pan with 100ml (3½fl oz) water, then warm over a medium heat until the sugar has dissolved.
- Add the lemongrass, ginger and chilli, bring to the boil and simmer for 3-4 minutes until syrupy. Remove from the heat, then add the soy and fish sauce, plus the lime juice. Set aside.
- Heat the oil in a large pan over a high heat. Fry the chicken for 5-6 minutes, until it takes on some colour.
- Add the broccoli and fry for 2-3 minutes more, then add the sauce and cook, stirring, for 2 minutes, until everything is nicely coated. Ensure the chicken is thoroughly cooked until there is no pink meat and the juices run clear.
- Serve with the jasmine rice and toasted sesame seeds.
This recipe can also be made with prawns or chunks of salmon; just fry them for slightly less time than the chicken.
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