Description
A quick and indulgent dish featuring boneless chicken thighs caramelized with ginger and a rich sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 kg Boneless Chicken Thighs
- 3 tablespoons Fish Sauce
- 1 tablespoon Fresh Ginger
- 1 piece Bird’s Eye Chilli (Optional)
- 2 pieces Eschalots (Optional)
- 1/2 cup Brown Sugar
- 2 tablespoons Vegetable Oil
- 1 cup Boiling Water
Instructions
- Prep your ingredients: Start by slicing your ginger and eschalots, and seasoning the chicken thighs with fish sauce.
- Heat the oil: In a pan over medium-high heat, add vegetable oil and allow it to heat up.
- Caramelize the sugar: Sprinkle in the brown sugar and cook until it melts and turns golden brown. Be careful not to burn it!
- Sauté aromatics: Add the ginger and eschalots to the pan, stirring until fragrant.
- Cook chicken: Introduce the chicken thighs, ensuring they’re well-coated in the caramel mixture.
- Add water: Pour in boiling water to create the sauce, allowing everything to simmer for 5-7 minutes until cooked through.
- Final touches: If using bird’s eye chili, add it now, adjusting the level of heat to your liking.
Notes
Pair with steamed jasmine rice or rice noodles, and garnish with fresh cilantro or green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 16g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg