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Vietnamese Caramel Chicken

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This glossy, sticky chicken stir-fry is bursting with garlic and lemongrass, then topped with pops of fresh mint, coriander and chilli. Serve it with steamed rice for a simple weeknight dinner that celebrates Vietnamese flavours.

WATCH THIS RECIPE

Vietnamese Caramel Chicken

PREP TIME
10 mins
COOK TIME
35 mins
SERVES
4
Ingredients

1 tbsp peanut oil

600g (1.3 lb) chicken thigh fillets, excess fat trimmed, cut into 3cm (1.2 inches) pieces

1 tbsp caster sugar

1/4 cup Vietnamese Style Lemongrass & Garlic

spring onion, sliced, to serve

fresh coriander sprigs, to serve

thinly 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 Vietnamese Style Lemongrass & Garlic and 1/2 cup water. Reduce heat to medium and simmer for 20-25 minutes or until the water has evaporated and the chicken is sticky.

Step 3

Serve the chicken topped with spring onion, coriander and chilli. Serve with steamed rice.

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