500 g spring chicken, cut into chunks of approximately 3×3 cm
1/3 cups soy sauce
1 tsp brown sugar
4 tbsp sweet chili sauce, or 2-3 tbsp if you want to make it more kid-friendly
2 tbsp Kinneret Farm silan
1 tsp date spread
2 tbsp balsamic vinegar
Ground black pepper
- Heat a pan with a bit of oil, and roast the chicken pieces on both sides. Transfer to a separate bowl.
- Mix all of the sauce ingredients in a bowl and pour them into the pan where the meat was cooked.
- Reduce the sauce (2-3 minutes), add the spring chicken and continue reducing until the chicken pieces are fully cooked.
- Serve alongside baked sweet potato with rosemary, mashed potatoes, or white rice.