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    Home » Main Dish

    Vietnamese Caramel Chicken

    Published: Aug 27, 2014 Last updated: Jul 25, 2019 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    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!
    Vietnamese Caramel Chicken
    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
    1. In large skillet, heat canola oil until hot. Add chicken and cook 2 minutes, turning chicken to cook on all sides.
    2. Add ginger, garlic, and shallots to chicken and continue to cook another minute, stirring frequently.
    3. In a 1 cup measuring cup, combine ¼ cup of chicken stock, fish sauce, Splenda Brown Sugar, lime juice, salt, and peppers.
    4. Add liquid to pan and cook one minute. Reduce heat to medium low and cook until sauce reduced and starts to thicken.
    5. Stir together remaining ¼ cup chicken stock and cornstarch. Add chicken and cook, stirring constantly, until sauce thickens.
    6. Serve with steamed baby bok choy.
    Calories: 306 Fat: 11.8 Carbohydrates: 15 Fiber: 1
    3.5.3208

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Jade Asian Greens

      September 01, 2014 at 4:52 pm

      Wowser does that look great! Wonderful use of baby bok choy as a foil for the sticky chicken.

      We're going to share on our social media and link to your recipe so everyone can see how to make it.

      Keep it green!

      --Your friendly Southern Calif. farmers at Jade Asian Greens

      Reply
    2. Cindy @ Hun... What's for Dinner?

      August 28, 2014 at 12:38 pm

      This chicken looks fantastic! I think my kiddos would enjoy it.

      Reply
    3. Michelle Nahom

      August 28, 2014 at 12:29 pm

      This sounds wonderful - pinning this one! I think my family will enjoy this!

      Reply
    4. Patsy K

      August 28, 2014 at 11:20 am

      I totally want to make this dish soon! It looks amazing! Stumbled, pinned, tweeted & shared!

      Reply
    5. Sherri Jo

      August 28, 2014 at 9:09 am

      oo! This really sounds good... and I think my kids would love it too <3

      Reply
    6. Katerina

      August 28, 2014 at 7:47 am

      I love Asian food and this caramelized chicken is right up my alley!

      Reply
    7. RJ Flamingo

      August 27, 2014 at 5:50 pm

      This looks and sounds fabulous, Shelby! Just want to lick the screen! Pinning and Stumbling - too great not to share! 😀

      Reply
    8. marye

      August 27, 2014 at 3:25 pm

      this is like my fav dinner at PF Chang's !!!!! I'll be making this one!

      Reply
    9. Renee Paj

      August 27, 2014 at 2:52 pm

      This look super delicious Shelby! And I love the baby bok choy too!

      Reply
    10. Michele @ Flavor Mosaic

      August 27, 2014 at 10:57 am

      OMG! This looks and sounds delicious. I'm going to have to make this!

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    14 shares