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Caramel style chicken

Name: Caramel style chicken
Cook time: 25 min
Yield: 4

with coconut rice & sesame

Ready in around 25 mins

RECIPE FACT:

Vietnam is home to the largest cave in the world. Hang Son Doong is wide enough to fly a Boeing 747 through it!

Nutritional Info:

Energy: 2645kj (633Kcal)
Protein: 43g
Carbohydrate: 72g
Fat: 21g
Contains: Gluten, Soy, Sesame, Fish

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE & COOK THE VEGETABLES:

Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Slice the spring onions finely on the diagonal. Trim the ends off the broccolini, then cut in half through the middle. Chop the coriander including stalks and set aside. Place a frying pan over a medium-high heat with a drizzle of oil. Once hot add the broccolini, season with salt and pepper and cook for 3-4 mins. Add the spring onions and carrot ribbons and cook mixing gently for a further 1 min. Remove from the heat and sprinkle half of the mixed sesame seeds. Remove from the pan into a salad bowl and cover to keep warm.
2. TO PREPARE THE RICE:

Microwave option (preferred): Open the bag of steamed coconut rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
3. TO PREPARE AND COOK THE CARAMEL CHICKEN:

Remove the free-range diced chicken breasts from their packaging and pat dry with a paper towel. Wipe the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the chicken and cook for 5-6 mins stirring occasionally. Add the Vietnamese sauce to the pan, bring up to the boil and cook for 2-3 mins or until chicken is cooked through and well coated in the sauce.
TO SERVE:

Spoon the coconut rice into bowls, top with caramel chicken pouring over any pan juices. Place the vegetables on the side and finish with chopped coriander and remaining sesame seeds.