This recipe came up as a dinner on the Cooking Light Diet. I don't care for thighs so I used chicken breasts instead. Absolutely delicious! Everyone in the family, including kids, loved it.
one of the worst things I've ever made. the sauce took forever to thicken up so I had to cook way longer than the time said. overall visually unappealing.
We typically like a bit more veggie in our stir-fry dishes so I probably won't make this particular one again, but the flavors were good. Maybe a tad too much fish sauce taste for us. I added 3/4 tablespoon of cornstarch to the 1/4 cup of stock and the sauce thickened up nicely.
i made the recipe exactly as written except I used the 1/2 c of stock and then thickened the sauce with cornstarch. Also soak the chicken thighs in 1 c water with a small amount of baking soda for 15 minutes then rinse well. Makes the thighs very moist
I've made this twice now and both times it has turned out really well! The second time was much better, however, as I added a little bit of cornstarch to thicken the sauce. So good!
Everyone in my family liked this recipe. Would make again. Very easy for a weeknight dinner.
I thought it was very tasty. Sweeter than most of the recipes I make, but a nice change of pace. Luckily I read the other reviews and got good advice on what to do with the missing 1/4 of chicken stock (I used broth because I always have some on hand). The sauce thickened right up and made for a nice sauce for the rice.
I didn't have enough chicken thighs on-hand so I supplemented with 8 oz. sliced mushrooms, and it was still very good. I also wondered about that extra 1/4 cup of broth but will thicken up the leftovers next time with cornstarch as HoneyB suggests. I served it with jasmine rice but I don't care for bok choy so I sauteed some Swiss chard stems with garlic. We don't eat a lot of chicken thigh recipes but this would be worth making again.
This recipe is definitely in my rotation. My two children (ages 5 & 3) even liked it, which is a big thing for me. My only change to this recipe in the future is doubling/tripling it, so we can have leftovers later in the week.
We LOVED this dish. I must have very fresh red pepper flakes though because I used half the amount and still found it too spicy for our 8 year-old. As far as the missing 1/4 cup of stock, I didn't even realize that it wasn't included until I read these comments. My sauce was beautiful because I just simmered everything until it reduced down to the perfect consistency. Since I was using chicken thighs I didn't have to worry about them drying out. The dish was a huge hit with the family and I'll be making it again. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/vietnamese-caramel-chicken/
I'm giving it 4 stars because it was so tasty. I decided the 1/4 cup was to be mixed with cornstarch and made a lovely sauce. I will definitely put it in my rotation list, though I hardly rotate much as I'm always trying somethng new.Made jasime rice and oh it was great over it, but forgot to buy bok choy so made broccoli. It was a hit in this house
This is a good recipe however it is missing instructions. I am assuming the reserved chicken stock was to mix with a small amount of cornstarch to assist in thickening the sauce at the end. I did this and the sauce thickened nicely. We had with the suggested baby bok choy and it was a perfect match.
I wish I could give this more stars, because everyone in my family thought it was delicious, but the recipe is off. It calls for 1/2 cup of chicken stock, divided, but you only use 1/4 cup in the sauce and the other 1/4 cup is never spoken of again (unless I am misreading, but I have gone over it again and again and cannot see where you are supposed to add it). So I figured I'd just put in 1/4 cup and add the other 1/4 if it started looking dry (and it never did). Even with only adding 1/4 cup, the result was VERY soupy and the sauce never thickened. Again, it was still good, but if I make it again, I'll add some cornstarch or something to thicken the sauce.