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Vietnamese-style caramelised chicken
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240g uncooked jasmine rice
4 tbsp Waitrose Light Brown Soft Sugar
2 lemon grass stalks, tough outer layers discarded, finely sliced
25g fresh root ginger, cut into matchsticks
1 red chilli, finely chopped (deseeded, if liked)
2 tbsp reduced-salt soy sauce
1 tbsp fish sauce
1 lime, juice
½ tbsp vegetable oil
6 British chicken thigh fillets, cut into 3cm chunks
200g pack Tenderstem broccoli, trimmed and cut into 3cm pieces
1 tbsp sesame seeds, toasted
1. Prepare and cook the rice according to pack instructions. Meanwhile, put the sugar in a small pan with 100ml water, then warm over a medium heat until the sugar has dissolved. Add the lemon grass, ginger and chilli, bring to the boil and simmer for 3-4 minutes until syrupy. Remove from the heat, then add the soy and fi sh sauces, plus the lime juice. Set aside.
2. Heat the oil in a large frying pan over a high heat. Fry the chicken for 5-6 minutes, until it takes on some colour. Add the broccoli and fry for 2-3 minutes more, then add the sauce and cook, stirring, for a fi nal 2 minutes, until everything is nicely coated. Ensure the chicken is thoroughly cooked until there is no pink meat and the juices run clear. Serve with the jasmine rice and toasted sesame seeds.
This recipe can also be made with prawns or chunks of salmon; just fry them for slightly less time than the chicken.
This recipe appeared within the May 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in April 2018.