Vietnamese Caramel Chicken

I love making food that is better than take out at home! I also love it when it is quick and easy and delicious. Vietnamese Caramel Chicken is exactly what this recipe was. Grumpy never complains when he knows I'm making a recipe that might be something we could order as take out. His favorite ever recipe that is better than take out is the Honey Walnut Shrimp recipe. He happened to be looking at my photos with me recently and told me that I needed to redo them for the Honey Walnut Shrimp. I kind of agree, but I also think it is his way to get me to make that recipe again!

This recipe totally caught my eye in the most recent Cooking Light Magazine. While it was a great recipe, the instructions were incomplete! That is sad when it happens, however, fortunate for me, I cook often enough to realize what was needed. The original recipe calls for ½ cup chicken broth, divided and then it does not tell you what to do with the remaining broth. I decided it was to use some cornstarch to thicken up the sauce some as the sauce was very runny. I included this in my instructions to the recipe.

This was absolutely delicious with the steamed baby bok choy. You could also serve this atop of jasmine rice. I did leave the rice out just because of the carbs and we were satisfied enough! To steam the bok choy, I just halved them, rinsed them, and put them in my Tupperware steamer in the microwave for 2 minutes. Came out perfect!

Vietnamese Caramel Chicken

Author: Grumpy's Honeybunch

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4

Ingredients

4 teaspoons canola oil
1-½ pounds boneless skinless chicken breast, cut into small 1
1 Tablespoon fresh minced ginger
3 garlic cloves, minced
1 large shallot, chopped
½ cup chicken stock, divided
1-½ tablespoons Splenda Brown Sugar Blend (or 3 tablespoons regular sugar)
1 tablespoon fish sauce
1 tablespoon lime juice
¼ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon crushed red pepper
1 teaspoon cornstarch

Instructions

In large skillet, heat canola oil until hot. Add chicken and cook 2 minutes, turning chicken to cook on all sides.
Add ginger, garlic, and shallots to chicken and continue to cook another minute, stirring frequently.
In a 1 cup measuring cup, combine ¼ cup of chicken stock, fish sauce, Splenda Brown Sugar, lime juice, salt, and peppers.
Add liquid to pan and cook one minute. Reduce heat to medium low and cook until sauce reduced and starts to thicken.
Stir together remaining ¼ cup chicken stock and cornstarch. Add chicken and cook, stirring constantly, until sauce thickens.
Serve with steamed baby bok choy.

Calories: 306 Fat: 11.8 Carbohydrates: 15 Fiber: 1