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Caramel chilli chicken
Caramel chilli chicken
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Try this irresistible caramel chili chicken for a fast, healthy weeknight dinner!
Ingredients:
  • 70.95 gm caster sugar
  • 5cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, thinly sliced
  • 24.40 gm 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
  • 18.40 gm vegetable oil
  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • Steamed jasmine rice, to serve
  • Green onions, sliced, to serve
Instructions:
  • In a saucepan over low heat, mix sugar with 1/4 cup of cold water and stir for 3 minutes until sugar dissolves. Increase heat to high and bring to a boil. Let it boil without stirring for 5 to 7 minutes until golden. Remove from heat, then stir in ginger, garlic, fish sauce, and chili. Return to heat and cook for an additional minute until smooth.
  • Simultaneously, blanch gai laan, broccolini, and peas in a large pot of boiling water for 2 minutes or until al dente. Quickly cool down in cold water and then drain.
  • In a large non-stick frying pan over medium-high heat, heat oil. Add chicken and cook for 7 minutes until browned and cooked through. Stir in vegetables and caramel mixture. Cook for 2 minutes until the caramel thickens and coats the chicken. Serve over rice and garnish with green onion.

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