Vietnam Caramel Chicken


Ingredients

¾ cup (36 Teaspoons) brown sugar
⅓ cup (15.84 Teaspoons) cold water
⅓ cup (15.84 Teaspoons) fish sauce
⅓ cup (15.84 Teaspoons) rice vinegar
1 tbsp (3 Teaspoons) soy sauce
4 cloves garlic, crushed
1 tbsp (3 Teaspoons) fresh grated ginger
1 tsp vegetable oil
8 boneless, skinless chicken thighs, sliced in small pieces
1 cup (48 Teaspoons) roasted peanuts
2 fresh jalapeno peppers, seeded and sliced
1 bunch green onions, chopped
fresh cilantro sprigs, for garnish

Method

  1. Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
  2. Heat oil over high heat in a skillet. Stir in chicken.
  3. Pour 1/3 of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
  4. Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
  5. Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
  6. Garnish with cilantro and serve with rice.