Vietnamese Caramel Chicken with Jasmine Rice
- Prep time: 25 minutes
- Calories: 780
- 3 of Chicken Thighs (skinless)
- 3 of Spring Onion
- 1 of Ginger
- 1 of Green chilli
- 100 g of Palm Sugar
- 65 g of Fish Sauce
- 1 Tbsp of Rice Vinegar
- 3⁄4 Cup of Jasmine Rice
- 1 of Carrot
- 1 of Lebanese Cucumber
- 1 Small Bunch of Mint
- 1 75g Pack of Asian Lettuce Mix
Cook Rice:In a pot, bring 11⁄2 cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Prepare Ingredients:Peel and julienne ginger. Thinly slice spring onions. Cut chilli in half lengthwise and thinly slice. Pat dry chicken with paper towel and cut into bite size pieces.
Make Caramel:Place palm sugar in a microwave safe bowl and melt in microwave (we did ours for 45 sec). When the sugar is melted and bubbling, add fish sauce slowly whilst stirring. It may bubble up a bit, so be careful. Add rice vinegar and combine well.
Cook Chicken:Heat oil in a pan on medium high heat. Add ginger, chilli and spring onions (reserving some for garnish) and cook for 2 minutes. Add chicken and brown all over, about 5 minutes.
Simmer Sauce & Prepare Salad:Add caramel sauce to the pan and bring to the boil. Reduce heat and simmer for 10 - 12 minutes, until chicken is cooked and sauce has thickened slightly. Meanwhile, grate carrot and slice cucumber lengthways then into half moons. Pick mint leaves and roughly tear. In a bowl, combine lettuce mix, mint, carrot and cucumber and toss to combine.
You Plate It:Divide rice between bowls. Top with chicken and sauce, then garnish with reserved spring onion. Serve with salad alongside. Try not to lick the pan!