Recipes Vickys Sticky Caramel Chicken, GF DF EF SF NF

 

Recipes Vickys Sticky Caramel Chicken, GF DF EF SF NF

Recipes Vickys Sticky Caramel Chicken, GF DF EF SF NF

  1. 4 boneless, skinless chicken breasts
  2. 2 tbsp oil
  3. 8 clove garlic, peeled but remaining whole
  4. 240 ml drinking water
  5. 120 grms brown sugars (1/2 cup packed)
  6. 480 ml hot chicken share
  7. 120 milliliters rice white vinegar
  8. 60 milliliters soy spices – see my free of charge from link below
  9. 2 slice peeled ginger, regarding 1/4 inch thick mainly because long as your browse
  10. 2 spring onions or scallions, sliced

Recipes Vickys Sticky Caramel Chicken, GF DF EF SF NF

  1. Heat the oil in a frying pan over a medium high heat. Gently pound the chicken so it’s an even thickness all over

  2. Season with salt and cook on each side until golden brown and cooked through, 3 – 4 minutes each side depending on how large. Transfer to a plate and set aside

  3. Lower the heat to medium low and add the whole garlic cloves to the pan. Cook until golden brown, about 3 minutes. Transfer to the plate of chicken

  4. Turn the heat back to medium high and carefully pour in the water, scraping down the browned bits from the sides and bottom of the pan

  5. Whisk in the brown sugar until dissolved then cook until the sauce turns a deep amber colour, about 4 minutes

  6. Carefully add the vinegar, slices of ginger, garlic cloves, chicken stock and soy sauce and stir in

    https://cookpad.com/us/recipes/332952-vickys-soy-sauce-substitute

  7. Bring to the boil and whisk occasionally until thickened. This takes about 15 – 20 minutes. When the sauce is ready and the garlic and ginger are well glazed, turn the heat down to medium low, remove the garlic and ginger and discard, then return the chicken to the pan until heated through

  8. Serve over rice with some broccoli or green beans and garnish with the spring onions