This is inspired by the addictive flavours of Vietnamese food, where hot/sweet and salty combine perfectly. Serve with rice for a filling supper.
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1. Heat the oil in a deep, non-stick pan (one with a lid), and brown the chicken pieces over a high heat for 5–6 min on both sides. Remove from the pan with a slotted spoon, and set aside. TIP: Use the sticky sauce with salmon fillets, just reduce the cooking timeIngredients
Instructions
2. Lower the heat and gently fry the garlic, ginger, onion and black pepper for 5 min until soft. Add the sugar, then stir for 1–2 min until dissolved. Stir in the stock, fish sauce and soy sauce; bring to a simmer.
3. Return the chicken to the pan, skin side down, cover the pan and cook gently over a low heat for 25 min. Remove the lid, increase the heat to high and boil the sauce for 10 min until the chicken is dark brown and the sauce is sticky.
4. Serve the chicken with the rice, carrot, coriander, chilli, shallots and lime wedges.Notes
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Feature Image: Woman&Home