Vietnamese-Style Caramel-Braised Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 166.0
- Total Fat: 0.6 g
- Cholesterol: 55.0 mg
- Sodium: 1,325.4 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.5 g
- Protein: 24.1 g
View full nutritional breakdown of Vietnamese-Style Caramel-Braised Chicken calories by ingredient
Introduction
My son cut this out of the paper and we were determined to try it. I'll warn you that fish sauce really stinks and we had serious doubts about how it was going to turn out... until we tasted it. Even my picky husband was practically licking the plate! Serve with rice. My son cut this out of the paper and we were determined to try it. I'll warn you that fish sauce really stinks and we had serious doubts about how it was going to turn out... until we tasted it. Even my picky husband was practically licking the plate! Serve with rice.Number of Servings: 4
Ingredients
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1/4 cup fish sauce (look in Asian section of upscale grocery store)
1/4 cup sugar
1 medium onion, finely chopped
2 garlic cloves, minced
1/8 tsp crushed red pepper flakes
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, cut into 1" strips
Chopped fresh cilantro (1-2 Tbsp)
Directions
In a small bowl, mix the fish sauce with 1/4 cup water. Combine the sugar with 2 Tbsp. water in a large skillet over medium heat. Cook, swirling pan occasionally until the sugar dissolves. Bring mixture to a boil and cook, swirling pan occasionally, until the sugar has a deep amber color (about 5-8 minutes). Don't use a spoon or whisk; it just sticks to it.
Remove pan from heat and carefully add the fish sauce mixture. Swirl pan to combine. (At this point, the skeptical members of your family will start telling you they won't eat that. Light a candle to absorb the smell and ignore them.)
Return pan to medium heat. Add the onions, garlic, red pepper and 1/2 tsp black pepper. Cook until the onions are soft, about 2 minutes.
Add the chick to the pan in a single layer. Reduce the heat. Cover the pan and cook, stirring occasionally, until the chicken is cooked through (about 8-10 minutes). Sprinkle with fresh cilantro.
Serve with basmati or sushi rice and steamed vegetables. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user PMGOHIO.
Remove pan from heat and carefully add the fish sauce mixture. Swirl pan to combine. (At this point, the skeptical members of your family will start telling you they won't eat that. Light a candle to absorb the smell and ignore them.)
Return pan to medium heat. Add the onions, garlic, red pepper and 1/2 tsp black pepper. Cook until the onions are soft, about 2 minutes.
Add the chick to the pan in a single layer. Reduce the heat. Cover the pan and cook, stirring occasionally, until the chicken is cooked through (about 8-10 minutes). Sprinkle with fresh cilantro.
Serve with basmati or sushi rice and steamed vegetables. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user PMGOHIO.
Member Ratings For This Recipe
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DDWMITCH
This recipe was just okay. It needed something more to pep it up, and it was a bit on the salty side -- even though I mixed in some steamed green beans at the end. I served it on top of brown rice, and topped the dish with green onions. Also the poster of this recipe was right about the smell! - 11/2/17