Chicken in Caramel Sauce

By AliceV

Served at the Slanted Door restaurant in San Francisco.

Ingredients

• 1/2 cup dark brown sugar
• 1/4 cup water
• 1/4 cup Asian fish sauce (see Note)
• 3 tablespoons rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon dark or regular soy sauce
• 1 teaspoon slivered ginger
• 1 teaspoon freshly ground pepper
• 2 small Thai chiles (fresh or dried), broken in half
• 1 tablespoon canola oil
• 1 shallot, sliced
• 1 3/4 pounds skinless, boneless dark-meat chicken, cut into bite-size pieces
• 1/4 pound skinless, boneless white-meat chicken, cut into bite-size pieces
• Steamed white rice
• Cilantro sprigs for garnish

Details

Servings 8
Adapted from sfgate.com

Preparation

Step 1

Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chiles in a small bowl. Mix well, and set aside.

Heat the oil in a large pot over high heat. Add the shallot and saute until brown, about 3 to 5 minutes. Add the chicken and saute until it is slightly browned, about 5 minutes.

Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the sauce has reduced by half, about 12 to 20 minutes depending on the pot size. Serve over rice and garnish with cilantro.

Nutrition Information:

Per serving: 400 calories, 41 g protein, 22 g carbohydrate, 15 g fat (4 g saturated), 131 mg cholesterol, 903 mg sodium, 0 fiber