Vietnamese Caramel Chicken

September 05, 2014

Tired of the same old chicken and rice recipe? I thought you might be! Next time you have a hankering for chicken and rice I dare you to try this Vietnamese Caramel Chicken with a side of jasmine rice. It will blow your mind. I used chicken breasts for this recipe but you could use thighs too if that is more your thing. The key is the sauce that you make to pour over the chicken while it's cooking! Brown sugar (the caramel to this caramel chicken), fish sauce (we bring the funk!), the

1 T. olive oil
2 lb. boneless, skinless chicken breasts, cut into bite sized pieces
2 t. ground ginger
5 garlic cloves, minced
1 small yellow onion, thinly sliced
1/4 c. low sodium chicken broth
5 T. brown sugar
1 1/2 T. fish sauce
1 1/2 T. freshly squeezed lime juice
1/2 t. salt
1/2 t. pepper
1/2 t. crushed red pepper
6 green onions, sliced
1 1/2 c. jasmine rice cooked according to package directions, for serving

Heat a large nonstick skillet over medium high heat. Add the oil and swirl to coat the pan. Add the chicken, cook 2 minutes, then turn. Add the ginger, garlic and onion and continue cooking for 1 minute...
See the full directions on my site

Nutritions

Calories
566

Sodium
949mg
39% DV

Fat
7g
11% DV

Protein
18g
37% DV

Carbs
105g
35% DV

Fiber
5g
21% DV