Take your tastebuds on an exotic trip with this authentic caramel chicken dish.
Ingredients
- 2 teaspoons peanut oil
- 800g chicken thigh fillets, trimmed, thinly sliced
- 1 medium red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon soy sauce
- 1/4 cup caster sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Steamed jasmine rice, to serve
Pickled cucumber
- 1/4 cup rice wine vinegar
- 2 tablespoons caster sugar
- 2 Lebanese cucumbers, cut into thin ribbons
- 1 green onion, thinly sliced
Method
- Step 1Make pickled cucumber Place vinegar, sugar and 1/4 cup cold water in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Transfer to a heatproof bowl. Add cucumber. Stir to combine. Set aside to cool completely. Stir in onion.
- Step 2Heat oil in a wok or frying pan over medium-high heat. Cook chicken, in batches, stirring, until golden. Transfer to a bowl.
- Step 3Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Return chicken to pan. Add soy sauce. Cook, covered, for 5 minutes, or until chicken is cooked through. Add sugar. Cook, stirring, for 1 to 2 minutes or until mixture is bubbling. Add fish sauce and juice. Cook, stirring, for 1 minute or until sauce thickens. Serve with pickled cucumber and rice.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1046 kj
Energy
8g
Fat Total
2g
Saturated Fat
1g
Fibre
26g
Protein
105mg
Cholesterol
960.89mg
Sodium
17g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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