Simple Way to Make Perfect Sticky Tamarind & Honey Chilli Chicken
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The number of servings that may be served to make Sticky Tamarind & Honey Chilli Chicken is 2 people. So make certain this portion is enough to serve for your self and your beloved family.
Oh sure, just to add, the time wanted to cook dinner Sticky Tamarind & Honey Chilli Chicken is estimated to be around 45 mins.
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Sticky, tangy and with a gentle heat of chilli, this chicken makes a wonderful quick mid-week meal that all the family can enjoy. I like to serve it over steamed jasmine rice so the sauce soaks into it. So good!
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Substances and spices that have to be Prepare to make Sticky Tamarind & Honey Chilli Chicken:
- 2 chicken breasts, any sinue & fat trimmed off,
- 3 spring onions, sliced into halves then into fine lengths,
- For the sauce:
- 3 heaped tbsp tamarind sauce (I used 'EastEnd' brand)
- 1 tbsp runny honey,
- 2 inches fresh ginger, sliced very finely,
- 3 cloves garlic, sliced finely,
- 1 tsp red chilli flakes,
- 1 tsp fish sauce,
- 80 ml water,
- Pinch white pepper to season
Instructions to make to make Sticky Tamarind & Honey Chilli Chicken
- Heat a saucepan up over a medium low heat. Add in all the ingredients for the sauce, stir and bring to a gentle simmer.
- Simmer until reduced down, glossy and thick. Preheat your oven to 180 (fan). Line a baking tray with foil and place on the chicken breasts. Score the chicken with a knife on top in a criss-cross diagonal pattern.
- Spoon over 2/3rds of the sticky sauce onto the chicken. Bake for 20 minutes, remove then glaze with the remaining sauce, scatter over the spring onions. Bake for a further five-ten minutes until the chicken is cooked through and onions wilted.
- Serve up and enjoy. Wonderful served over steamed jasmine rice. 🙂
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