Looking for a quick low-fat weeknight meal? Look no further with this caramel chilli chicken!
Ingredients
- 1/3 cup caster sugar
- 5cm piece fresh ginger, peeled, finely grated
- 2 garlic cloves, thinly sliced
- 1 tablespoon 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
- 1 tablespoon vegetable oil
- 800g chicken thigh fillets, trimmed, cut into 3cm pieces
- Steamed jasmine rice, to serve
- Green onions, sliced, to serve
Method
- Step 1Combine sugar and 1/4 cup cold water in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until mixture turns golden. Remove from heat. Carefully stir in ginger, garlic, fish sauce and chilli. Return to heat. Cook, stirring, for 1 minute or until smooth.
- Step 2Meanwhile, cook gai laan, broccolini and peas in a large saucepan of boiling water for 2 minutes or until just tender. Refresh under cold water. Drain.
- Step 3Heat oil in a large, deep, non-stick frying pan over medium-high heat. Add chicken. Cook for 7 minutes or until browned and cooked through. Add vegetables and caramel mixture. Cook, stirring, for 2 minutes or until caramel mixture thickens and coats chicken. Serve chicken mixture with rice, topped with green onion.
Nutrition
2873 kj
Energy
19.8g
Fat Total
5.1g
Saturated Fat
5.1g
Fibre
47.4g
Protein
174mg
Cholesterol
662mg
Sodium
76.7g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Liz Macri
- Image credit: Guy Bailey & Craig Wall
- Publication: Super Food Ideas
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