Palm Sugar Chicken With Rainbow Chard

1. 1

   Preheat the oven to 425u00b0F. Heat 1 tbsp of the oil in a large skillet on high heat. Add chicken, skin-side down, and cook 2 mins or until browned. Turn; cook 1 min more. Transfer chicken, skin-side up, to a baking pan.

2. 2

   Mix sugar and oyster sauce in a small bowl. Brush chicken with sugar mixture. Bake 8-10 mins or until cooked through. Cover with foil. Let stand for 5 mins. Slice thickly.

3. 3

   Meanwhile, heat remaining 1 tbsp oil in same skillet on medium heat. Add mushrooms, garlic and ginger. Cook and stir 2-3 mins or until tender. Add chard. Cook, covered, shaking pan occasionally, 2-3 mins or until chard wilts. Season.

4. 4

   Place chard mixture on serving plates. Top with chicken; drizzle with pan juices. Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.