This is a hit for children and adults alike - Skewer the chicken and cook on the BBQ for some Summer sizzle!
- 1 tablespoon sunflower oil
- ⅓ cup 80ml light soy sauce
- 125 g brown sugar
- 1 teaspoon grated fresh ginger
- 1 tbs fish sauce
- 1 tablespoon tamarind paste
- 4 chicken breast fillets sliced into strips
Heat the oil in a small pan over medium heat, add ginger and stir for 1 minute, just until it is fragrant but not coloured. Add soy sauce and sugar and cook, stirring, until sugar dissolves. Add fish sauce and tamarind, reduce heat to low and simmer for 5 minutes or until sauce thickens and is a dark caramel colour.
Season the chicken breast tenderloin strips with salt and pepper. Heat another 1 tbs oil in a frypan over medium high heat. Add chicken and cook for 2-3 minutes until golden brown. Drain any excess fat, reduce heat to medium-low, then add sauce to the chicken and cook, basting, for a further 5 minutes or until cooked through. Serve drizzled with the sauce, with Asian salad leaves and rice.
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