Summer Chicken

    Summer Chicken


    22 people made this

    About this recipe: This easy-to-make chicken dish is full of Asian flavours!

    Serves: 6 

    • 90 ml dark soy sauce
    • 60 ml fresh lime juice
    • 30 ml sunflower oil
    • 1 jalapeno pepper, seeded and chopped
    • 2 cloves garlic, minced
    • 1 (1 inch) piece fresh ginger root, minced
    • 2 g ground coriander
    • 25 g brown sugar
    • 10 g grated lime zest
    • 6 (6 ounce) skin-on, boneless chicken breasts
    • 8 g cornstarch
    • 15 ml water

    Prep:2hr  ›  Cook:15min  ›  Ready in:2hr15min 

    1. Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour in the marinade. Mix to coat chicken, then seal bag and refrigerate at least 2 hours.
    2. Heat a large, nonstick frying pan over medium-high heat. Remove the chicken from the marinade and shake off excess. Place into pan, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the centre. Remove the chicken and keep warm.
    3. Pour the remaining marinade into a frying pan. Dissolve cornflour in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

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