20-Min Caramelized Chicken & Shrimp Stew
Vietnamese-style mixed protein stew with chicken thighs and shrimp braised in caramel, fish sauce, and aromatics. A two-protein showstopper that feels fancy but comes together in one pot.
- Total time
- 22 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 1 lb boneless chicken thighs
- ¾ lb large shrimp, peeled and deveined
- 3 tbsp granulated sugar
- 3 tbsp fish sauce
- 1 medium yellow onion, halved lengthwise and sliced
- 4 stalks scallions (white + light green parts), cut into 2-inch pieces
- 2 tbsp ginger, sliced thin
Instructions
- 1
Cut chicken thighs into 2-inch pieces. Pat dry with paper towels.
- 2
Heat 1 tbsp oil in a heavy pot over medium-high. Add sugar and cook, swirling occasionally, until deep amber, ~3 minutes.
- 3
Add chicken pieces. Stir to coat in caramel for 2 minutes without letting sugar burn.
- 4
Pour in fish sauce (caramel will bubble). Add onion, ginger, and scallion whites. Bring to a boil, then lower to medium.
- 5
Simmer 8 minutes until chicken is cooked through. Stir in shrimp and scallion greens.
- 6
Cook 2 minutes more until shrimp are pink and cooked through. Taste and adjust salt if needed.
Tools you’ll need
- Large heavy pot or Dutch oven
- Knife and cutting board
- Paper towels
- Wooden spoon
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