Palm Sugar Chicken With Rainbow Chard - cooking recipe

Ingredients

2 tbsp olive oil
4 small boneless chicken breasts, with skin
1/3 cup finely chopped palm sugar or packed brown sugar
1/3 cup oyster sauce
9 oz mixed mushrooms, thickly sliced
1 clove garlic, crushed
2 tsp finely grated fresh ginger
6 None rainbow chard leaves and stalks, thickly shredded
None None Lemon wedges, to serve

Preparation

Preheat the oven to 425\u00b0F. 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.
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.
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.
Place chard mixture on serving plates. Top with chicken; drizzle with pan juices. Serve with lemon wedges.