How to make it

  • Prepare rice as directed on the package (but using proportions listed here); keep warm off heat.
  • Caramelize sugar for the Vietnamese Caramel Chicken in a small skillet over medium-high heat until the color of iced tea, 5 - 7 minutes. Combine broth and fish sauce and carefully add it to the caramel; set sauce aside.
  • Sear chicken in oil in a nonstick skillet over medium-high heat, 3 - 4 minutes per side. Transfer to a plate; wipe out the skillet.
  • Sauté ginger, shallot, garlic, and jalapeño in oil in the skillet over medium heat about 1 minute.
  • Add chicken and caramel; turn chicken to coat. Simmer until caramel thickens and chicken cooks through, 3 - 5 minutes.
  • Combine scallion and herbs. Serve chicken over rice, drizzling sauce and sprinkling herbs on top.

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