Ingredients for Vietnamese Chicken
- Boneless Chicken Breasts
- 1/2 cup chopped onion
- Garlic Cloves
- Minced Ginger
- salt to taste
- pepper to taste
- Red Chili Pepper Flakes
- 1 tablespoon olive oil
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 cup soy sauce
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How to Make Vietnamese Chicken
- In a large pan, combine 1/4 cup granulated sugar and 2 tablespoons of water over medium heat.
- Cook, stirring frequently, until the sugar melts and turns into a rich amber caramel (about 15 minutes). Be careful not to burn it!
- Carefully pour the caramel into a heatproof bowl and set aside.
- Wash the pan thoroughly with hot water.
- Heat 1 tablespoon olive oil in the same pan over medium heat. Add 1/2 cup chopped onion, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger.
- Cook for 5 minutes, until softened. Remove from the pan and set aside.
- Season two (6-ounce) thin-cut chicken breasts with salt and pepper to taste.
- Add the chicken breasts to the pan and cook for 10 minutes per side, or until cooked through.
- Pour in the reserved caramel, 1/4 cup soy sauce, and the reserved onion, garlic, and ginger mixture.
- Reduce heat to low, simmer for 20 minutes, allowing the sauce to thicken and coat the chicken beautifully.
- Serve hot over steamed rice or noodles. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
213g
Fat
29g
Carbs
21g
