Asian Caramel Double the Chicken

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1clove garlic
• 1pcs ginger
• 1pcs carrot
• 1pcs pak choy
• 1bunch coriander
• 1pcs spring onion
• 600g free-range chicken breast fillet
• 40ml rice wine vinegar
• 5g toasted sesame seeds
• 34ml neutral-flavoured oil
• 30ml sugar
• 23ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   While the rice is cooking, crush or finely chop the garlic. Peel and finely grate the ginger. Peel the carrot into ribbons with a vegetable peeler. Thickly slice the pak choy. Finely chop the coriander, including the stems. Thinly slice the spring onion on an angle.
3. Step 3 — Brown chicken
   DOUBLE THE CHICKEN OPTION Slice the chicken into 1.5cm-thick strips. Season with pepper. Heat 1½ tbs oil in a large frypan over high heat. Cook the chicken for 2 mins each side or until browned (the chicken won't be cooked through). Remove from the pan with tongs, leaving any flavoured oil in the pan.
4. Step 4 — Make caramel sauce
   Reduce the heat to medium and cook the garlic and ginger, stirring, for 1 min or until fragrant. Add 60ml (¼ cup) water and stir, scraping to incorporate the flavour from the base of the pan. Add the rice wine vinegar, 2 tbs sugar and 1½ tbs soy sauce and cook, stirring, until the sugar is dissolved.
5. Step 5 — Finish cooking chicken
   Bring the caramel sauce to a simmer, then reduce the heat to low and cook for 3-4 mins to develop the flavour. Return the chicken and any resting juices to the pan. Cook for 1 min, then turn the chicken and cook for a further 1 min or until the sauce is slightly thickened and the chicken is cooked through.
6. Step 6 — Stir-fry vegetables
   Meanwhile, heat 3 tsp oil in a large frypan over high heat. Stir-fry carrot for 3 mins. Add pak choy and stir-fry for 2 mins or until vegetables are tender. Add coriander and sesame seeds and toss to combine. Fluff the rice with a fork. Divide rice, chicken and vegetables among bowls and drizzle over the caramel sauce. Scatter with spring onion to serve.

Allergens

Soy, Sesame