This sticky tamarind chicken is perfect for meal prep. Combine it with your choice of carb, veg and topping to create your perfect meal-prep dish.
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Serves
4
Tamarind Paste
Honey
Rice Wine Vinegar
Fish Sauce
Chicken Breast
Sesame Seeds
Olive Oil
Salt
Black Pepper
Serves
4
Tamarind Paste
Honey
Rice Wine Vinegar
Fish Sauce
Chicken Breast
Sesame Seeds
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the grill to high. Combine the tamarind, honey, half the vinegar and fish sauce in a small bowl. Set aside.
Step 2.
Season the chicken breasts with salt and pop a large frying pan over a medium-high heat. Add a glug of oil and lay the chicken breasts into the pan. Sear for 6-7 mins on one side until the chicken has started to pick up some colour. You want to cook the chicken breasts 80% of the way through on this side, before flipping them over.
Step 3.
Once flipped, pour in the tamarind sauce and spoon over the chicken. Keep the pan on the heat and keep basting the chicken with the glaze. As the glaze reduces, it will cling to the chicken. Once the glaze is really coating the chicken, sprinkle over the sesame seeds and slide under the grill for 4-5 mins until sticky and gnarly. Pull the chicken out of the pan and rest it for 5 mins.
Step 4.
Optional: If batch cooking for the week, transfer the chicken to a container and store in the fridge until ready to eat.
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