Grilled Chicken with Syn Free Sticky Asian Chilli & Garlic Sauce

Ingredients

1x Muscle Foods Chicken Breast (two if you're feeling super hungry, but honestly they're massive!)
4tbsp Soy Sauce
1/2tsp Xanthan Gum (see post for stockist info)
1x Chilli (diced, with seeds removed)
2x Garlic Cloves (finely chopped/crushed)
Ginger (1cm cubed chopped finely)
1l Boiling Chicken Stock
Fry Light

Instructions

1. Slice your chicken and grill on each side until cooked.
2. Meanwhile, spray a small saucepan with Fry Light over a high heat, and add your garlic, chilli and ginger. Saute for a a minute or so until cooked.
3. Add the Soy Sauce and continue to stir. Reduce the heat. Pour in half of your chicken stock and simmer for a few minutes.
4. In a small bowl or glass, add your Xanthan Gum powder, and mix in a table spoon of the liquid from your saucepan to create a paste. Add more liquid until it is a consistency that will mix into your liquid.
5. Pour in the Xanthan Gum paste, and whisk until it is completely incorporated. It may go a bit lumpy at first but let it boil whilst you whisk and eventually it will all come together and start to thicken.
6. Add more chicken stock if necessary as it boils, until you have your desired consistency of sauce. If you don't find that it has thickened quite enough, add more Xanthan Gum but make sure to mix it with liquid before adding it to the main sauce.
7. Serve the chicken on a bed of noodles and stir fry vegetables, and pour over the sauce.

FULL RECIPES

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