Monday, November 12, 2012

Allergy free quick Vietnamese caramel chicken recipe

There is a longer to make version of Vietnamese caramelised chicken out there but for the purposes of making dinner quickly, here's the faster version where no marinading is required.

  • 2 tsps olive oil
  • 800g-1kg chicken thigh fillets, deboned, trimmed, thinly sliced
  • 1 red onion, thinly sliced
  • 1 red capsicum, sliced
  • 100g snow peas, sliced
  • 2 garlic cloves, thinly sliced
  • 2cm piece fresh ginger, grated fine
  • 1 tbsp allergy free soy sauce replacer
  • ¼ cup brown sugar
  • Up to 1 tsp chilli powder or flakes, to taste
  • 2 tbsps fish sauce
  • 1 tbsp lime juice
  • Sesame seeds, to serve (optional)

  • Heat the oil in a wok over a medium-high heat.
  • Cook the chicken, in batches, stirring, until golden.
  • Transfer the chicken to a bowl.
  • Add the onion to the wok.
  • Cook, stirring, until the onion has softened.
  • Add the garlic and ginger and cook until fragrant.
  • Return the chicken to pan.
  • Add the soy sauce replacer and turn the heat to low.
  • Cook, covered, for 5 minutes, or until the chicken is cooked through.
  • Add the sugar, chilli, capsicum and snow peas.
  • Increase the heat to medium-high and cook, stirring, until the mixture is bubbling.
  • Add the fish sauce and juice.
  • Cook, stirring, until the sauce thickens.
  • Serve on rice and sprinkle with sesame seeds (optional).

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