Vietnamese Caramel Chicken

Name: Vietnamese Caramel Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 4 teaspoons Canola oil; 1½ pounds Boneless, skinless chicken breast, cut into 1-inch cubes; 1 Large shallot, minced; 1 tablespoon Fresh ginger, minced; 3 Garlic cloves, minced; 1 tablespoon Fish sauce; 3 tablespoons Brown sugar or brown sugar blend; ½ cup Chicken stock; 1 tablespoon Lime juice, fresh; 1 teaspoon Cornstarch; ¼ teaspoon Crushed red pepper; ¼ teaspoon Salt; ¼ teaspoon Ground black pepper

Recipe GLPRd87177243b045a

Vietnamese

Main Course

30 min

268 cal

Servings: 4

Stovetop

SNAP eligible

Tender boneless chicken breast cooked in a savory-sweet caramel sauce infused with ginger, garlic, and fresh lime juice. This Vietnamese-inspired dish balances umami fish sauce with bright citrus and subtle heat from red pepper, creating an authentic flavor profile that's ready in just 30 minutes.

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Ingredients

4 teaspoons Canola oil

1½ pounds Boneless, skinless chicken breast, cut into 1-inch cubes

1 Large shallot, minced

1 tablespoon Fresh ginger, minced

3 Garlic cloves, minced

1 tablespoon Fish sauce

3 tablespoons Brown sugar or brown sugar blend

½ cup Chicken stock

1 tablespoon Lime juice, fresh

1 teaspoon Cornstarch

¼ teaspoon Crushed red pepper

¼ teaspoon Salt

¼ teaspoon Ground black pepper

Directions

In a small bowl, whisk together cornstarch with 2 tablespoons of the chicken stock until smooth, then set aside.
In another small bowl, combine the remaining chicken stock, fish sauce, brown sugar, lime juice, crushed red pepper, salt, and ground black pepper. Mix well and set aside.
Heat the canola oil in a large skillet over medium-high heat until shimmering.
Add the chicken pieces to the hot skillet and sear for about 2 minutes, stirring frequently to brown on all sides.
Add the minced shallot, ginger, and garlic to the skillet with the chicken. Cook for 1 minute, stirring constantly to release the aromatics.
Pour the chicken stock mixture into the skillet and bring to a simmer. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F) and the sauce begins to caramelize.
Stir the cornstarch slurry once more to ensure it is well combined, then slowly drizzle it into the simmering sauce while stirring constantly. Cook for 1 to 2 minutes until the sauce thickens slightly and coats the chicken.
Taste and adjust seasonings as desired. Serve hot over steamed rice or with vegetables.

Comments

Grocery List Plus Editorial Staff4

Fish sauce is the only ingredient requiring a second stop—Harris Teeter's fish sauce selection is limited, so a Charlotte cook would likely visit an Asian market like New Saigon or H-Mart for a quality bottle, though a single bottle lasts months. At roughly $2 per serving in chicken, sugar, and aromatics, this lands in solid weeknight territory, though the stated 30 minutes ignores the 10 minutes needed to prep shallots, ginger, and garlic properly—expect 40 minutes total. The dish comes together in one pot, needs only medium attention once the chicken is seared, and reheats well over rice the next day, making it practical for families. North Carolina's coastal access to shrimp might inspire a variation, but this version plays to the region's preference for sweet-savory sauces without relying on seasonality.