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of the week
Done in just under 30 minutes this one-pan Vietnamese-style chicken dish is the
perfect combination of sweet and salty. Ideal for the whole whānau we guarantee
you’ll be racing back for seconds. This heavenly dish is best served on a pile of
steamed rice to soak up all that delicious caramel sauce!
Prep time: 10mins
Cooking time: 20mins
8 chicken thighs, cut in half
1 red onion, sliced
2 cloves garlic
1 tsp cracked black pepper
¼ cup Soy Sauce
½ cup Pams Brown Sugar
2 Tbsp fish sauce
2 cups Pams Jasmine Rice,
4 bok choy, cut in half
1. Add a splash of oil to a large fry pan over high heat and,
working in batches, brown the chicken for a couple of minutes on
each side, until golden. Remove from the pan and set aside.
2. Reduce the heat to medium and add the red onion and garlic
and cook, stirring occasionally until soft and translucent.
3. Return the chicken to the pan and add the black pepper and
soy sauce. Reduce the heat to low and leave to simmer for 5
4. Bring the heat back up to high and add the brown sugar, cook
for 5 minutes, stirring occasionally until the sauce is thick and
syrupy. Add the fish sauce and stir to combine. Remove from
heat and serve with steamed rice and bok choy.
Take your dish to the next level by serving with sliced red chillies
and a sprinkle of coriander.
Raw Sugar 1kg
Healthy & Fresh
Soy Sauce 300mL