Vickys Sticky Caramel Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp oil
• 8 clove garlic, peeled but left whole
• 240 ml water
• 135 grams brown sugar (2/3 cup packed)
• 480 ml hot chicken stock
• 120 ml rice vinegar
• 60 ml soy sauce - see my free from link below
• 2 slice peeled ginger, about 1/4 inch thick as long as your thumb
• 2 spring onions / scallions, sliced

1. Heat the oil in a frying pan over a medium high heat.
2. Gently pound the chicken so it's an even thickness all over
3. Season with salt and cook on each side until golden brown and cooked through, 3 - 4 minutes each side depending on how large.
4. Transfer to a plate and set aside
5. Lower the heat to medium low and add the whole garlic cloves to the pan.
6. Cook until golden brown, about 3 minutes.
7. Transfer to the plate of chicken
8. Turn the heat back to medium high and carefully pour in the water, scraping down the browned bits from the sides and bottom of the pan
9. Whisk in the brown sugar until dissolved then cook until the sauce turns a deep amber colour, about 4 minutes
10. Carefully add the vinegar, slices of ginger, garlic cloves, chicken stock and soy sauce and stir in
11. Bring to the boil and whisk occasionally until thickened.
12. This takes about 15 - 20 minutes.
13. When the sauce is ready and the garlic and ginger are well glazed, turn the heat down to medium low, remove the garlic and ginger and discard, then return the chicken to the pan until heated through
14. Serve over rice with some broccoli or green beans and garnish with the spring onions

chicken breasts, oil, garlic, water, brown sugar, rice vinegar, soy sauce, ginger, spring onions

Taken from cookpad.com/us/recipes/358492-vickys-sticky-caramel-chicken (may not work)