Caramelized Asian Chicken Recipe: A 20-Minute Restaurant-Worthy Stir-Fry Dinner by Donna John
Sweet, sticky, tangy with a little heat, this Asian caramelized chicken recipe has it all. It is one of my all-time favorite recipes to make for dinner. It's quick and tastes like you ordered it from a restaurant. It makes me feel like a chef! The one-pan recipe is incredibly easy and quick to prepare – you don't even brown the chicken. (Yes, I was not sure about this either, but it works.) You'll be planning when you're going to make it again as you eat it.
Start this Asian recipe by stirring together the sauce ingredients. The sauce is made with brown sugar (aka caramelization), fish sauce, water, rice vinegar, fresh garlic, fresh grated ginger, black pepper and a fresh Thai chile (you could omit this). Heat the cooking oil in a large skillet and cook the shallot and green onions for a few minutes, then add the sauce and raw chicken. The chicken and sauce simmer over high heat, so don't walk away from the pan. Stir and watch the magic slowly happen as all the ingredients cook together and start to get dark and caramelized. This happens fast, so as soon as it hits the darkness you want, turn off the heat and have your rice ready to eat.
Serve this Asian caramelized chicken stir fry for dinner with rice and any other side dish you enjoy.
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 pound boneless chicken thighs, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 large shallot, sliced thin
- 2 green onions, sliced
Sauce
- 1/2 cup brown sugar
- 1/4 cup fish sauce
- 1/4 cup water
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (I used 1 cube of Dorot Gardens crushed ginger)
- 1/2 - 1 teaspoon coarsely ground black pepper, or to taste
- 1 fresh Thai chile, chopped, (I used a red jalapeno)
For Serving
- chopped cilantro, chopped green onions and chopped hot pepper, for garnish
- cooked jasmine rice or white rice
Here's how to make it:
- Combine all the sauce ingredients. Set aside.
-
Heat the vegetable oil in a large frying pan or wok. Add the shallot and sliced green onions and cook until soft, about 3 to 4 minutes. Add the sauce and chicken.
-
Turn the heat to high and simmer, stirring often, until the chicken is cooked through and sauce has thickened, darkened and caramelized, about 10 minutes. Serve over rice and garnish with cilantro, green onions and chopped hot pepper.
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