Ginger Chicken in Caramel Sauce
Vietnamese-inspired chicken braised in a glossy caramel-ginger sauce with fish sauce and black pepper. Ready in 25 minutes with a deep, savory-sweet flavor that tastes like it simmered for hours.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless, cut into 1.5-inch pieces
- 3 tbsp fresh ginger, peeled and thinly sliced
- 3 tbsp granulated sugar
- 2 tbsp fish sauce
- 1 tsp black pepper, freshly cracked
- 4 count scallions, cut into 2-inch pieces
- 1 tbsp neutral cooking oil
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add chicken pieces in a single layer. Sear 3 minutes per side without stirring until golden.
- 3
Stir in ginger and cook 30 seconds until fragrant, then scrape in sugar and stir constantly.
- 4
Pour in fish sauce and cracked pepper. Reduce heat to medium-low and simmer 8 minutes.
- 5
Toss in scallions and stir for 1 minute until they wilt and edges soften.
- 6
Transfer to a plate or bowl. Sauce should coat the chicken with a glossy, caramel sheen.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- wooden spoon
- chef's knife
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