Serves 4
30 min
Vietnamese Caramel Chicken
Recipe GLPRd87177243b045a
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.
