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Chicken, Vietnamese Caramel (M, TNT)
Source: Cuisine At Home, Dec. Edition
Serves: 2

1-1/4 cups water
3/4 cup jasmine rice, raw
1 pinch salt
1/2 cup sugar
1/4 cup chicken broth
2 tbsp. soy sauce (originally fish sauce)
2 chicken breast halves, boneless, skinless with salt and pepper, a few shakes of each
2 tbsp. fresh ginger, peeled, and minced or grated
1 tbsp. shallot
1 tbsp. garlic, minced
1/4 cup scallions, bias-sliced
1 tbsp. fresh mint, torn
1 tbsp. basil (fresh), torn

Prepare rice as directed on the package (but using proportions listed here); keep warm off heat.

Caramelize sugar in small skillet over medium-high heat until the color of iced tea, 5 to 7 minutes.

Combine broth and soy sauce and carefully add it to the caramel; set sauce aside.

Sear chicken in oil in a nonstick skillet over medium-high heat, 3 to 4 minutes per side. Transfer to plate; wipe out the skillet.

Sauté ginger, shallot, and garlic in oil in the skillet over medium heat about 1 minute. Add chicken and caramel, turn to coat. Simmer until caramel thickens and chicken cooks through, 3 to 5 minutes. Combine scallions and herbs. Serve over rice, drizzling sauce and sprinkle herbs on top.

Posted by Marla Lemonik

Nutritional Info Per Serving: N/A