Savory Vietnamese Caramel Ginger Chicken in 35 Minutes

Delight in this Vietnamese Caramel Ginger Chicken, a quick and flavorful dish that captures the essence of Vietnamese cuisine.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Chicken

Cuisine: Vietnamese

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Thighs or chicken breast for a leaner dish
2 tablespoons Cornstarch or arrowroot powder

For the Rice

1 cup Jasmine Rice or brown rice for healthier option
1/2 cup Crispy Shallots or fried onions

For the Vegetables

2 cups Shanghai Bok Choy or regular bok choy or spinach
1 medium Carrot cut into half-moons
2 stalks Green Onion chives can be a milder substitute

For the Sauce

2 tablespoons Ginger grated or minced
2 tablespoons Vegetarian Oyster Sauce or soy sauce for gluten-free option
1 tablespoon Fish Sauce omit for a vegetarian option
2 tablespoons Brown Sugar or honey

For Cooking

2 tablespoons Unsalted Butter or oil for dairy-free option
2 tablespoons Oil for sautéing
to taste Salt
to taste Pepper

Equipment

medium pot
Large pan
knife
cutting board

Method

Step‑by‑Step Instructions

Cook the Rice: Bring water to a boil, add jasmine rice, and let it simmer for 12-14 minutes until tender.
Prepare the Vegetables: Wash and chop the Shanghai bok choy, slice the carrot, and mince the ginger.
Sauté the Veggies: Heat oil in a large pan, sauté carrots for 3-4 minutes, add bok choy and vegetarian oyster sauce, cook for additional 2-3 minutes.
Coat the Chicken: Pat chicken thighs dry, coat with cornstarch, season with salt and pepper.
Brown the Chicken: In the same pan, sauté chicken thighs for 5-7 minutes per side until golden brown.
Create the Sauce: Add minced ginger, brown sugar, and green onion to the pan, stir for 1-2 minutes, then add oyster sauce and fish sauce, simmer for 3-4 minutes.
Fluff the Rice: Fluff the rice with a fork, mix in crispy shallots.
Plate and Garnish: Serve shallot rice, sautéed vegetables, caramelized chicken, and garnish with green onion tops.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 3000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Adjust flavors during cooking, and store leftovers in an airtight container for up to 3 days.

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