Chicken With Vietnamese Caramel Sauce

tender chicken breast fillets are given a vietnamese twist in this succulent recipe

The ingredient of Chicken With Vietnamese Caramel Sauce

• 1 tablespoon sunflower oil
• 1 teaspoon grated fresh ginger
• 1 3 cup 80ml light soy sauce
• 125g brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon tamarind concentrate
• 4 chicken breast fillets with skin and wingbone optional
• baby asian salad leaves to serve
• steamed white rice to serve

The Instruction of chicken with vietnamese caramel sauce

• heat half the oil in a small pan over medium heat add ginger and stir for 1 minute add soy and sugar and cook stirring until sugar dissolves add fish sauce and tamarind reduce heat to low and simmer for 5 minutes or until sauce thickens and is a dark caramel colour
• make 3 slashes in each chicken breast and season with salt and pepper heat remaining oil in a frypan over mediumhigh heat add chicken skin side down and cook for 2 3 minutes until golden brown turn and cook for 2 minutes on the other side then turn skin side down once more drain any excess fat reduce heat to medium low then add sauce and cook chicken basting for a further 5 minutes or until cooked through slice chicken and serve drizzled with the sauce with asian salad leaves and rice

Nutritions of Chicken With Vietnamese Caramel Sauce

calories: 455 295 calories
calories: 12 grams fat
calories: 3 grams saturated fat
calories: 32 grams carbohydrates
calories: 31 grams sugar
calories: n a
calories: 55 grams protein
calories: n a
calories: 2027 13 milligrams sodium
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calories: nutritioninformation

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