Vickys Sticky Caramel Chicken, GF DF EF SF NF
Vickys Sticky Caramel Chicken, GF DF EF SF NF

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, vickys sticky caramel chicken, gf df ef sf nf. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vickys Sticky Caramel Chicken, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Vickys Sticky Caramel Chicken, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have vickys sticky caramel chicken, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Sticky Caramel Chicken, GF DF EF SF NF:
  1. Get 4 boneless, skinless chicken breasts
  2. Make ready 2 tbsp oil
  3. Take 8 clove garlic, peeled but left whole
  4. Make ready 240 ml water
  5. Take 120 grams brown sugar (1/2 cup packed)
  6. Take 480 ml hot chicken stock
  7. Get 120 ml rice vinegar
  8. Take 60 ml soy sauce - see my free from link below
  9. Take 2 slice peeled ginger, about 1/4 inch thick as long as your thumb
  10. Prepare 2 spring onions / scallions, sliced
Instructions to make Vickys Sticky Caramel Chicken, GF DF EF SF NF:
  1. Heat the oil in a frying pan over a medium high heat. Gently pound the chicken so it's an even thickness all over
  2. Season with salt and cook on each side until golden brown and cooked through, 3 - 4 minutes each side depending on how large. Transfer to a plate and set aside
  3. Lower the heat to medium low and add the whole garlic cloves to the pan. Cook until golden brown, about 3 minutes. Transfer to the plate of chicken
  4. Turn the heat back to medium high and carefully pour in the water, scraping down the browned bits from the sides and bottom of the pan
  5. Whisk in the brown sugar until dissolved then cook until the sauce turns a deep amber colour, about 4 minutes
  6. Carefully add the vinegar, slices of ginger, garlic cloves, chicken stock and soy sauce and stir in - - https://cookpad.com/us/recipes/332952-vickys-soy-sauce-substitute
  7. Bring to the boil and whisk occasionally until thickened. This takes about 15 - 20 minutes. When the sauce is ready and the garlic and ginger are well glazed, turn the heat down to medium low, remove the garlic and ginger and discard, then return the chicken to the pan until heated through
  8. Serve over rice with some broccoli or green beans and garnish with the spring onions

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