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Vietnamese Caramel Chicken

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 1 cup chicken mixture)
Serve with steamed, quartered baby bok choy and precooked jasmine rice.

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

Nutrition Information

  • calories 306
  • fat 11.8 g
  • satfat 2.1 g
  • monofat 5.4 g
  • polyfat 2.9 g
  • protein 34 g
  • carbohydrate 15 g
  • fiber 1 g
  • cholesterol 162 mg
  • iron 2 mg
  • sodium 648 mg
  • calcium 50 mg

How to Make It

  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.