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Malaysian Chicken

Malaysian Chicken

1 small onion
1/2 red chilli, deseeded and chopped finely
low fat cooking spray
1x150g skinless, boneless chicken breast fillet diced
1 teaspoon light brown soft sugar
2 teaspoons soy sauce
4 tablespoons chicken stock or water
1 teaspoon of rice vinegar or lime juice (I use lime juice)

  • In a non stick saucepan, fry the onions and chilli in low fat cooking spray for 2 minutes
  • Add the chicken and stir fry for about 1 minute over a high heat, then sprinkle in the sugar and cook for 1 minute more until caramelised.
  • Mix the soy, stock and rice vinegar together. Pour over the chicken, cover the pan and simmer gently for 10 minutes.
  • Remove the lid, increase the heat, and bubble for 2 minutes until slightly reduced, tossing the chicken in the sauce to glaze.
2.5pts per serving
Serves 1

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