Malaysian chicken

Name: Malaysian chicken
Total time: 1200 s
Yield: 1 person
Cuisine: British
Ingredients: 1 small onion, sliced; 1/2 red chilli, de-seeded and chopped finely or chilli paste; low fat cooking spray; 1 x 150 g (52 oz) skinless boneless chicken breast, diced; 1 teaspoon light brown soft sugar; 4 tablespoons chicken stock or water (75ml); 1 teaspoon rice vinegar or lime juice; 2 tea spoons of soy sauce; 1 portion (60 g) boil in bag rice

AndyB77 @AndyB77

Ollerton, Nottinghamshire

Weight watchers Just for me Malaysian chicken.
We have this at least once a week. It's a quick and simple one pot recipe that the kids love too.
Adding here to for easy access.
Portions are just for one so increase accordingly.

AndyB77 @AndyB77

Ollerton, Nottinghamshire

Saved

Ingredients

20 mins

1 person

1small onion, sliced
1/2red chilli, de-seeded and chopped finely or chilli paste
low fat cooking spray
1x 150 g (52 oz) skinless boneless chicken breast, diced
1 teaspoonlight brown soft sugar
4 tablespoonschicken stock or water (75ml)
1 teaspoonrice vinegar or lime juice
2tea spoons of soy sauce
1 portion (60 g)boil in bag rice

Saved

Steps

20 mins

1

Spray a lidded, non-stick saucepan with the cooking spray and fry the onions and chilli for 2 minutes.
2

Add the chicken and stir fry for 1 minute over a high heat, then sprinkle in the sugar and cook for 1 minute more until caramelised.
3

In a jug, mix the soy sauce, stock and rice vinegar or lime juice together. Pour over the chicken, cover the pan and simmer gently for 10 minutes.
4

Add your boil in the bag rice to a pan of boiling water and cook, usually for 10 minutes.
5

Remove the lid, increase the heat, and bubble for 2 minutes until slightly reduced, tossing the chicken in the sauce to glaze.
6

Drain the rice, serve and serve the Malaysian chicken over.