Vietnamese Caramel Chicken | Marion's Kitchen
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Prep Time
10m
Cook Time
1h 5m
Total Time
1h 15m
This Vietnamese Caramel Chicken recipe features tender boneless chicken thigh fillets cooked in a sweet and savory caramel sauce. Serve it with steamed rice and a zesty pickled carrot and herb salad to create a delicious and balanced meal with a burst of Vietnamese flavors.
Recipe Options
Ingredients
Servings:
4
Scale:
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6
Pickled Carrot & Herb Salad
Steps
1
Place the brown sugar and 1 tablespoon of water in a large, heavy-based saucepan over medium-high heat. Cook for about a minute or until sugar dissolves and a dark caramel forms. Add the chicken and stir to coat. Stir through the coconut water. Then add the garlic, fish sauce and white pepper. Reduce the heat to low and simmer for 30 minutes, stirring every so often. Use a spoon to scoop off any chicken fat from the sides of the pan. Then continue simmering for another 30 minutes or until the sauce is thick and glossy.
2
In the meantime, make the pickled carrot and herb salad. Combine the carrot, chillies, vinegar, sugar and salt in a large bowl. Set aside for about an hour. When ready to serve, use your hands to squeeze excess liquid from the carrots and chillies. In a bowl, toss the carrots and chillies with the coriander and mint.
3
Serve the chicken topped with the pickled carrot & herb salad. Serve with steamed rice.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories400kcal
-
Fat10g
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Saturated Fat5g
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Carbohydrates39g
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Fiber1g
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Sugar30g
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Protein39g
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Cholesterol160mg
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Sodium500mg
Percent Daily Values are based on a 2,000 calorie diet.