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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

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

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.

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.

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

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