Vietnamese Style Caramel Chicken

This chicken is absolutely amazing! It has a great combination of flavors and it is super simple to make.

I assume the name comes from the caramel color that the sauce has, because it sure doesn’t taste like caramel. It is a little bit sweet but it is also a little sour and a bit spicy.

Paired with the light flowery flavor of jasmine rice this Vietnamese Style Caramel Chicken was a perfect dinner!

What you need,

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1 tbsp. canola oil

1 lb. boneless skinless chicken breast, cut into 1 inch pieces

1 tbsp. fresh ginger, minced

3 cloves garlic, minced

1 large shallot, thinly sliced

½ cup low sodium chicken broth, divided

3 tbsp. dark brown sugar

1 tbsp. fish sauce

1 tbsp. fresh lime juice

¼ tsp. kosher salt

¼ tsp. fresh cracked black pepper

¼ tsp. red pepper flakes

3 green onions cut into ½ inch pieces

2 tsp. corn starch

2 cups cooked jasmine rice (or whatever rice you like)

Heat the oil in a large nonstick skillet over medium high heat.  Add the chicken and cook for 2-3 minutes until the chicken begins to brown. Add the ginger, garlic and shallot and cook for 1 minute stirring frequently until the garlic is fragrant.

In a small bowl whisk together ¼ cup of the chicken broth, brown sugar, fish sauce, lime juice, salt, pepper and red pepper flakes.

Add the sauce to the pan and cook for 5-7 minutes until the sauce is reduced a little and the chicken is cooked through.

Stir together the cornstarch and the rest of the chicken broth together in a small bowl. Add the slurry to the sauce and cook for 1-2 minutes until the sauce has thickened up.

Toss in the green onions and serve over your favourite rice.

My in house taste tester and I both absolutely loved this meal. We didn’t even talk during dinner; we were both too busy eating.

The chicken is perfectly tender and the sauce is heavenly‼

I just love the tangy, sweet, sourness of Asian style sauces!

I will be making this again for sure‼

Jen

Recipe from Cooking Light Magazine