Serves: 4
Prep time: 10 Minutes
Cooking time: 35 Minutes
Prep time: 10 Minutes
Cooking time: 35 Minutes
Caramelised Chicken Cutlets
(with Mt Barker Chicken Thigh Cutlets)
(with Mt Barker Chicken Thigh Cutlets)
This succulent sweet coating adds a wonderful rich flavour this moist chicken cutlet.
Ingredients:
• 4 (or 800g) Mt Barker Free Range Chicken Thigh cutlets trimmed
• 2 tbs vegetable oil
• 1 medium red onion, sliced thinly
• 3 garlic cloves, sliced thinly
• ¼ cup (55g) brown sugar
• 1 tbs dark soy sauce
• 1 tbs fish sauce
• 1/3 cup coarsely chopped fresh coriander
• 4 (or 800g) Mt Barker Free Range Chicken Thigh cutlets trimmed
• 2 tbs vegetable oil
• 1 medium red onion, sliced thinly
• 3 garlic cloves, sliced thinly
• ¼ cup (55g) brown sugar
• 1 tbs dark soy sauce
• 1 tbs fish sauce
• 1/3 cup coarsely chopped fresh coriander
Instructions:
1. Heat oil in large frying pan; cook chicken both sides until browned. Place chicken in a single layer on a baking dish. Roast chicken uncovered in oven for about 25 minutes or until cooked through.
2. Add the onion and the garlic to the frying pan stirring until onion softens. Add sugar and sauces, cook stirring for 3 minutes. Return chicken to pan with coriander and turn chicken to coat in the mixture
3. Serve with brown rice and green beans.
1. Heat oil in large frying pan; cook chicken both sides until browned. Place chicken in a single layer on a baking dish. Roast chicken uncovered in oven for about 25 minutes or until cooked through.
2. Add the onion and the garlic to the frying pan stirring until onion softens. Add sugar and sauces, cook stirring for 3 minutes. Return chicken to pan with coriander and turn chicken to coat in the mixture
3. Serve with brown rice and green beans.
