Chicken with Vietnamese caramel sauce

Tender chicken breast fillets are given a Vietnamese twist in this succulent recipe.

Recipe «Chicken with Vietnamese caramel sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 16 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp sunflower oil, 1 tsp grated fresh ginger, 1/3 cup light soy sauce, 125g brown sugar, 1 tbsp fish sauce , 1 tbsp tamarind concentrate*, 4 chicken breast fillets, Baby Asian salad leaves*** and steamed white rice, to serve .

Ingredients:

• 1 tbsp sunflower oil 
• 1 tsp grated fresh ginger 
• 1/3 cup light soy sauce 
• 125g brown sugar 
• 1 tbsp fish sauce 
• 1 tbsp tamarind concentrate* 
• 4 chicken breast fillets 
• Baby Asian salad leaves*** and steamed white rice, to serve 

Instructions

1. 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.
2. 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.