Description
A delightful Vietnamese dish featuring tender chicken braised in a rich caramel sauce, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1½ lb boneless skinless chicken thighs, cut into 1.5 inch cubes
- 2 tablespoons fish sauce
- 3 tablespoons palm sugar, finely chopped, or granulated sugar
- ½ tablespoon rice vinegar
- ½ cup coconut water or unsalted chicken stock
- 2 tablespoons neutral oil (canola or vegetable oil)
- 4 cloves garlic, chopped
- ½ cup julienned shallots
- 1½ tablespoons finely julienned ginger
- ½ teaspoon ground black pepper
- Thai chilies, chopped, to taste (optional)
- 1 green onion, chopped
- 4 sprigs cilantro, chopped
- Jasmine rice, for serving
- Side of veggies, for serving
Instructions
- Marinate the chicken with 1 tablespoon of fish sauce in a bowl. Let it sit for about 15-20 minutes.
- Prepare the caramel sauce by melting the palm sugar over medium heat until dark brown, about 5 minutes. Stir in the coconut water, remaining fish sauce, and rice vinegar, then set aside.
- Sauté the chopped garlic, ginger, shallots, and black pepper in a wok with neutral oil for about 4 minutes.
- Brown the marinated chicken in a single layer in the wok for about 4-5 minutes until browned.
- Combine the caramel sauce with the chicken and simmer uncovered for 15 minutes, ensuring the chicken is coated.
- Finishing touches include stirring in optional chopped Thai chilies, plating the chicken, and garnishing with green onions or cilantro. Serve hot with jasmine rice and a side of veggies.
Notes
Leftover Vietnamese Caramel Chicken can be stored in an airtight container in the fridge for up to 3 days. You can prepare the caramel sauce and marinate the chicken a day in advance for more depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg