Vietnamese Caramel Chicken

By cserumga

4 servings, 306 calories per serving

Ingredients

• 4 teaspoons canola oil
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, minced
• 1 large shallot, thinly sliced
• 1/2 cup unsalted chicken stock, divided
• 3 tablespoons dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon crushed red pepper
• 6 green onions, cut into 1-inch pieces

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add chicken; cook 2 minutes. Turn chicken; add ginger, garlic, and shallot. Cook 1 minute, stirring frequently.

2. Combine 1/4 cup stock, sugar, and next 5 ingredients (through red pepper) in a bowl. Add to pan; cook 1 minute. Reduce heat to medium-low; simmer 7 minutes or until sauce has thickened and chicken is done. Stir in green onions.