Tender chicken breast fillets are given a Vietnamese twist in this succulent recipe.
- Heat half the oil in a small pan over medium heat, add ginger and stir for 1 minute. Add soy and sugar and cook, stirring, until sugar dissolves. Add fish sauce and tamarind, reduce heat to low and simmer for 5 minutes or until sauce thickens and is a dark caramel colour.
- Make 3 slashes in each chicken breast and season with salt and pepper. Heat remaining oil in a frypan over mediumhigh heat. Add chicken, skin-side down, and cook for 2-3 minutes until golden brown. Turn and cook for 2 minutes on the other side, then turn skin-side down once more. Drain any excess fat, reduce heat to medium-low, then add sauce and cook chicken, basting, for a further 5 minutes or until cooked through. Slice chicken and serve drizzled with the sauce, with Asian salad leaves and rice.
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Mixing Bowl Set
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