The other day I made a really tasty meal, so I thought I’d share the love and hopefully you’ll like it as much as me.
Just to warn you I’m a non measure type of cook so the below measurements are only a guide, you can always add if you feel it needs more of anything.
Chicken Breasts (three or four breasts or pack of mini fillets)
1tbsp vegetable oil/olive oil
1tbsp Ginger (I’m a bit of a cheat and use the puréed one in the tube)
2tbsp soy sauce
1tbsp tomato ketchup
2tbsp lime juice
1tbsp fish sauce
3 Spring Onions
Pre-heat the oven to 200C (180C fan assisted oven).
Mix the oil, ginger, soy sauce, tomato ketchup, honey, lime juice, and fish sauce together well in a casserole dish.
Add the chicken into the casserole dish and coat the chicken well with the mixture.
Cover with foil and put into the oven for 30-35 minutes.
5 minutes before the end of cooking time add the chopped spring onions into the casserole dish and mix. Remove the foil and cook in the oven for a further 5 minutes.
Once the 5 minutes is up take it out of the oven and double check the chicken is cooked through.
Enjoy with rice or noodles