Vietnamese Caramel Chicken With Herbs
From labradors 10 years agoIngredients
- Prepare: shopping list
- 1 1/4 cups water shopping list
- 3/4 cup raw jasmine rice shopping list
- Pinch of salt shopping list
- Caramelize; Combine and Add: shopping list
- 1/2 cup sugar shopping list
- 1/4 cup chicken broth shopping list
- 2 T. fish sauce shopping list
- Sear in 1 T. Vegetable Oil: shopping list
- 2 boneless, skinless chicken breast halves (about 5 oz. each), seasoned with salt and pepper to taste shopping list
- Sauté in 1 T. Vegetable Oil: shopping list
- 2 T. fresh ginger, minced shopping list
- 1 T. shallot, minced shopping list
- 1 T. garlic, minced shopping list
- 1 t. jalapeño, seeded, minced shopping list
- Add and Simmer: shopping list
- Seared chicken shopping list
- caramel syrup shopping list
- Combine; Serve chicken with: shopping list
- 1/4 cup scallion, bias-sliced shopping list
- 2 T. torn fresh mint leaves shopping list
- 2 T. torn fresh cilantro leaves shopping list
- 2 T. torn fresh basil leaves shopping list
- cooked jasmine rice shopping list
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.
People Who Like This Dish 3
- clbacon Birmingham, AL
- CisF Nowhere, Us
- labradors Ormond Beach, U.S.A.
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