This recipe is super tasty and super quick and easy to whip up. Great for a mid-week dinner when you REALLY don’t feel like cooking but know you should resist the temptation to take another cheeky option. If you’re feeling super healthy you could serve with brown rice, a little less health basmati rice and if you want to go all out serve with jasmin rice. This recipe has been adapted from Bill Granger’s Bill’s Open Kitchen
1 tbsp olive oil
1 brown onion, thinly sliced
2 garlic cloves, thinly sliced
8 chicken thighs, halved
freshly cracked black pepper
60ml dark soy sauce
30ml fish sauce
1.5 tbsp brown sugar
steamed rice and steamed greens, such as asparagus, bok choy & broccolini, to serve
Heat olive oil in a large frying pan (make sure you have a compatible lid) over a medium heat. Add onions and sauté for 3 minutes. Add garlic and sauté for another 2 minutes. Add chicken to pan and lightly brown. Season liberally with freshly cracked pepper. Add soy sauce and stir to combine. Cover with the lid, reduce heat to low and cook for10 minutes.
Remove the lid and increase the heat to medium-high, add the fish sauce and brown sugar and stir to combine. Cook uncovered for 3-4 minutes until the sauce has thickened. It should be coating the chicken well at this stage.
Serve with rice and greens.
Looking for another easy mid-week chicken dish? Try my pad thai.
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