Sticky Chicken
Ready In: 40 mins
Serves: 4
Ingredients
- 1 tablespoon fresh ginger, grated
- 2 large hot red chili peppers, deseeded, finely chopped
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 400 g chicken thigh fillets, cut into 5cm chunks
- 1 tablespoon canola oil
Directions
- Combine ginger, chilli, juice, fish sauce and sugar in a large bowl. Add chicken pieces to the mixture and turn to coat. Refrigerate at least 30 minutes.
- Remove chicken from the marinade. Heat oil in a non-stick frying pan over medium heat, add chicken and cook for 3 minutes or until browned and almost cook through, turning occasionally. Add marinade, cook for 30 seconds until chicken is cooked through and the marinade simmers.
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