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Sticky chilli and lemongrass caramel chicken
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Flavorful low-fat chili lemongrass caramel chicken.
Ingredients:
  • 18.20 gm peanut oil
  • 4 large Free Range Chicken Thighs
  • 2 garlic cloves, thinly sliced
  • 1 lemongrass stalk (white part only), finely chopped
  • 1 long red chilli, thinly sliced, plus extra to serve
  • 32.00 gm brown sugar
  • 20.00 ml kecap manis
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • 1 bunch baby choy sum, steamed
  • Steamed jasmine rice, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil until shimmering. Cook chicken for about 5 minutes, turning occasionally, until golden brown all over. Transfer chicken to a plate and cover to keep warm.
  • In a hot pan, sauté garlic, lemongrass, and chili until fragrant, about 2 minutes. Add sugar, kecap manis, fish sauce, lime juice, and 1 tablespoon water. Stir well and bring to a boil.
  • Place the chicken in the pan and lower the heat to medium-low. Cover and let it simmer for 5 minutes. Turn the chicken and continue cooking uncovered for an additional 5 minutes until the chicken is fully cooked and the sauce thickens slightly.
  • Plate the chicken and sauce alongside choy sum and rice, then garnish with fresh coriander and a sprinkle of extra chili for added flavor.

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