Vietnamese-Style Caramel Chicken

Vietnamese-Style Caramel Chicken

From Sainsbury’s Magazine

Serves 2

Points per serving:  8½ (original points)

  

1 tbsp sunflower oil

4 skinless boneless chicken thighs cut into large chunks

2 cloves garlic, peeled and sliced

4 shallots, peeled and sliced

1 chilli, de-seeded and sliced

3 tbsp soy sauce

1 rounded tbsp light soft brown sugar

lime wedges to serve

Heat the oil and brown the chicken all over.  Remove from pan and set aside.

Add garlic, shallots and chilli to pan and cook until golden.  Return chicken to pan and add soy sauce and sugar.  Stir well until well coated, cover and simmer for 10 mins, stirring from time to time.  Remove lid and allow mixture to bubble until sauce has reduced a little and the chicken is coated in a glossy, sticky sauce.

Serve with lime wedges.