Caramelised Chicken with Lime and Mint


Caramelised Chicken with Lime and Mint

Made with Gluten-Free Tamari Soy Sauce this great chicken recipe can be marinated ahead of time and served with our without the chicken skin.

  • Serves4
  • Preparation Time20 mins
  • Additional Time15 mins marinating
  • Cooking Time20 mins

Nutrition per serving

  • Energy483 Kcals
  • Protein39.5g
  • Carbohydrates51.2g
  • Sugars10.8g
  • Fat13.7g
  • Saturated Fat3.3g
  • Salt2.8g

Ingredients

  • Juice of 2 limes
  • 4tbsp Kikkoman Tamari Gluten-free soy sauce
  • 2 garlic cloves, peeled and crushed
  • 2tbsp clear honey
  • 4 chicken breasts, skin on or removed as you prefer
  • 2tbsp groundnut oil
  • 200g dried rice noodles
  • 1tbsp chopped fresh mint, plus extra sprigs to garnish
  • ½ cucumber, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 red chilli, deseeded and finely chopped

Method

In a shallow dish or bowl large enough to take all the chicken pieces, mix together the lime juice, Kikkoman Tamari Gluten-free soy sauce, garlic and honey. Add the chicken breasts and baste with the marinade until well coated. Set aside for 15 minutes or longer.

Heat the oil in a large frying pan, drain the chicken pieces and add them to the pan, skin side down if you've left the skin on. Cook over a medium heat until the chicken is browned underneath.

Turn the pieces over, lower the heat and pour in the marinade from the dish. Cover the pan and cook for 10 minutes.

Uncover the pan and cook for a further 5 minutes or until the chicken is cooked through and the sauce has reduced and started to caramelise.

While the chicken is cooking, boil or soak the noodles in hot water according to the packet instructions.

Drain the noodles, toss them with the chopped mint and divide between four serving dishes. Cut the chicken breasts into thick slices and arrange on top of the noodles with the cucumber and carrot slices around. Scatter over the chopped chilli and garnish with extra mint sprigs.


Tip
If you marinate the chicken breasts for longer than 15 minutes, cover the dish with cling film and keep in the fridge until ready to cook.

If you find the chicken is done before the cooking juices are sufficiently reduced and caramelised, drain the breasts from the pan and keep them warm while you increase the heat under the pan and let the juices bubble so the excess liquid evaporates.