Ingredients

Method

• 2 T sunflower oil
• 8 free-range skinless chicken thighs
• 3 star anise
• 2 red chillies, halved
• 1 cinnamon stick
• 2 cloves garlic, crushed
• 1 t Woolworths crushed fresh turmeric
• 1 T Woolworths crushed fresh ginger
• 2 T coconut or Muscovado sugar
• 1⁄2 cup rice vinegar
• 1 cup hoisin sauce
• 1 T fish sauce
• 100 g peanuts, toasted and roughly chopped basmati or jasmine rice, steamed, for serving

Method

Ingredients

Heat the oil in a pan, then brown the chicken. Add the spices. Cook for 2 minutes.

Add the sugar and cook over a medium-low heat for 2 minutes.

Stir in the rice vinegar, hoisin sauce and fish sauce. Cook for 4 minutes, or until the chicken is cooked through.

Serve with the peanuts and rice.

Cook's note: The caramel flavour of coconut sugar is perfect for this recipe and it's perfectly balanced by the rice vinegar and fish sauce. I love the combination of sweet, spicy and salty.

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