Summer Chicken

    Summer Chicken


    22 people made this

    This easy-to-make chicken dish is full of Asian flavours!

    Serves: 6 

    • 1/2 cup dark soy sauce
    • 4 tablespoons fresh lime juice
    • 2 tablespoons sunflower oil
    • 1 jalapeno pepper, seeded and chopped
    • 2 cloves garlic, crushed
    • 2cm piece fresh ginger, grated or finely chopped
    • 1 teaspoon ground coriander
    • 2 tablespoons soft brown sugar
    • 2 tablespoons grated lime zest
    • 6 x 175g skin-on, boneless chicken breasts
    • 1 tablespoon cornflour
    • 1 tablespoon water

    Preparation:2hours  ›  Cook:15min  ›  Ready in:2hours15min 

    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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