SINGLETON'S CHICKEN BRAISED IN SWEET CHILLI SAUCE: quick, easy, healthier

A tasty satisfying reward for a hard day WFH or battling to the workplace & back... 

Braised Sweet Chilli Chicken with Brown Rice and Sprouts
'Absolutely yum!' 

This easy recipe is perfect for a starving singleton after a hard day at the workface,  at home or out.  

It's one of 67's favourites, expecially on a dark, cold autumn night.  It's substantial, provides a wonderful kick of flavour and is low-fat.   

Though it doesn't take much to put it together, you do need to plan.  Make the  Sweet Chilli Sauce the weekend before it's needed (it'll sit nicely in the fridge for 5 days).  If you plan to have carbs, have on hand quick-cooking rice (See Foolproof White Rice with link to Foolproof Brown Rice) or noodles.  Also have some quick cooking veg - tenderstem broccoli, green beans, sugar snap peas, etc. - in the fridge.  

This recipe's for one but multiplies easily.  If the chicken breast is large, it'll feed two with sides.  Leftover sweet chilli sauce can be used for lots of other things.

Cost: £2'ish

Serves: 1-2

Ingredients:

    1 chicken breast

    peanut or olive oil

    

    Sauce ingreds:

        1 clove garlic, grated

        1 red chilli

        30gm/2 generous oz sugar

        3 tablespoons white wine or cider vinegar

        100 ml water/stock

Garnish: finely sliced chilli

             finely sliced spring onions

 Method:

1. Make Sweet Chilli Sauce: Mix all ingredients together in a small saucepan, bring to a boil; turn heat to low; simmer 5 mins; remove from heat; cool & refrigerate up top 5 days
2. When ready to cook, heat a medium frying pan with a tight-fitting lid over high; when ready, spray surface lightly with peanut or olive oil; turn down heat to med-high
3. Brown chicken, about 2 mins each side
4. Add 4 tablespoons sweet chilli sauce, it will bubble up, partially carmelise and give the chicken a lovely burnished finish; cover, turn heat to med-low
5. Check after a few mins to ensure sauce has not evaporated; if needed, add a few tablespoons water.  Re-cover; cook a further 10 mins or until cooked through
6. Serve with rice and veg; drizzle over another couple of tablespoons of sweet chilli sauce, scatter over fresh chilli & spring onions

Comments:

'Really yummy; satisfying and filling.  I ate it with rice but would have been happy with just lots of steamed vegetables.' Retired writer

Tips:

The Blogger always makes more rice than needed and freezes the rest, taking the rice out of the freezer the morning it's needed.

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.