A dish from Australian Womens Weekly ” Easy Vietnamese Style Cookery”.
Ingredients
- 800 g free range chicken thigh fillets
- 1 tbsp groundnut or sunflower oil
- 2 medium bunch spring onions peeled and quartered
MARINADE:
- 1/3 cup mild sweet chilli sauce
- 2 tbsps dark soy sauce
- 2 tbsps hoisin sauce
- 1/4 cup honey
- 1 tsp sesame oil
- 5 plump garlic cloves peeled and crushed
- 4 small fresh red chillies seeded and chopped
Servings:
Instructions
- Combine all the marinade ingredients in a bowl and mix well.
- Cut each chicken fillet into four pieces and tip into the bowl with the marinade. Cover and refrigerate overnight.
- When ready to eat heat the oil in a wok, add the onions and stir fry until lightly browned then remove from the pan.
- Add the chicken and its marinade to the wok and simmer, covered, stirring occasionally for about 15 minutes or until the chicken is tender and the mixture thick.
- Stir in the onions and serve with rice.
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