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Vietnamese Caramel Chicken Stir-Fry

This glossy, sticky, Vietnamese caramel chicken stir-fry is bursting with garlic and lemongrass flavours, and is then topped with pops of mint, coriander and chilli for delightful freshness. Serve it with steamed rice for a simple weeknight dinner that celebrates some of the best Asian flavours out there.

PREP TIME
10 mins
COOK TIME
35 mins
SERVES
4
Ingredients

1 tbsp peanut oil

600g (1 lb 5 oz) chicken thigh fillets, excess fat trimmed, cut into 3cm (just over 1 inch) pieces

1 tbsp caster (superfine) sugar

1/4 cup Vietnamese Style Lemongrass & Garlic marinade

finely sliced spring onion (scallions), to serve

fresh coriander (cilantro) sprigs, to serve

finely sliced red chilli, to serve

steamed rice, to serve

Steps
  • Step 1

    Heat the oil in a wok over high heat. Add half of the chicken and stir-fry for 4 minutes or until golden. Use tongs to transfer to a plate. Repeat with the remaining chicken.

  • Step 2

    Add the sugar to the wok along with 2 tbsp water. Simmer for 5 minutes or until a caramel forms. Add the chicken and toss to coat. Add the lemongrass and garlic marinade, along with 1/2 cup water. Reduce the heat to medium and simmer for 20-25 minutes or until the water has evaporated and the chicken is gloriously sticky.

  • Step 3

    Top with spring onion, coriander and chilli. Serve with steamed rice.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

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VERY nice

November 13, 2023

Easy to make & simple ingredients. I added a tablespoon of soy sauce & a touch of fresh grated ginger as my son is a fan of both. Inhaled within minutes. Thank you Marion!!

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Cheryl

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