Name: Traditional caramel chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon fish sauce; 1/2 cup (110g) caster sugar; 2 clove garlic, thinly sliced; 600 gram chicken breast fillet, cut into 2.5cm pieces; 200 gram snow peas, trimmed, halved diagonally; 1 red onion, cut into wedges; 1 birdseye chilli, sliced, to serve; 3 cup steamed rice (from 1 cup raw), to serve

Ingredients

2 tablespoon fish sauce

1/2 cup (110g) caster sugar

2 clove garlic, thinly sliced

600 gram chicken breast fillet, cut into 2.5cm pieces

200 gram snow peas, trimmed, halved diagonally

1 red onion, cut into wedges

1 birdseye chilli, sliced, to serve

3 cup steamed rice (from 1 cup raw), to serve

Method

1.Mix fish sauce and 1/2 cup water in a bowl.

2.Place sugar and 1/3 cup water in a frying pan on medium heat; cook, swirling occasionally, until sugar dissolves.

3.Bring to boil; cook, swirling occasionally, 5-8 minutes, until a deep amber colour. Remove from heat. Slowly add fish sauce mixture. Swirl pan to combine.

4.Add garlic and chicken. Season well with freshly ground pepper. Cook, stirring occasionally, 4-5 minutes, until chicken is almost cooked through.

5.Add snow peas and onion; cook another 1-2 minutes, until chicken is cooked through and sauce thickens. Serve with sliced chilli and rice.

It’s important to cook the caramel until it is a deep amber colour. If it’s removed from the heat too soon, it will be runny and won’t coat the chicken well.
Note

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Ingredients

Method

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