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Chicken in Caramel Sauce

5.0(5)

This is a yummy asian recipe that my aunt, who is vietamese, gave to me.She knew that I always love her food.The ingredients are long,but it doesn't take long to make.The fish sauce can be found at most grocery stores by the asian food aisle.

by beckerd·published 2005-08-05

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One Dish Meal

Servings

(4–6)

Total time

40 min

prep 10 min

Calories / serving

414 kcal

Ingredients (14)

serves

1/2 cup dark brown sugar, packeddark-brown-sugar
1/4 cup waterwater
1/4 cup fish saucefish-sauce
3 tablespoons rice vinegarvinegar
1 teaspoon garlic, mincedgarlic
1 teaspoon soy saucesoy-sauce
1 teaspoon slivered gingerginger
1 teaspoon ground black pepperpepper
2 small Thai chiles, broken in half
1 tablespoon canola oilcanola-oil
1 shallot, slicedshallot
1 3/4 lbs dark chicken meat, skinless, boneless, cut into pieces
1/4 lb white chicken meat, skinless, boneless, cut into pieceschicken
cilantro, for garnishingcilantro

Instructions (10 steps)

01Combine the brown sugar,water,fish sauce, rice vinegar,garlic,soy sauce,ginger,black pepper,and chiles in a small bowl.
02Mix well.Set aside.
03

Heat the oil in a large pot over high heat.

04Add the shallot and saute until brown,about 5 minutes.

05Add the chicken and saute about 5 minutes or until slightly browned.

06Add the sauce mixture and bring to a boil.

07Turn the heat down to medium.

08Cook until liquid is reduced by half,about 12 minutes,stirring occasionaly.

09Serve chicken over steamed white rice.

10Garnish with sprigs of cilantro.

Nutrition (per serving)

Calories: 414 kcal
Protein: 45 g
Fat: 11 g
Saturated fat: 2 g
Carbs: 31 g
Fiber: 1 g
Sugar: 28 g
Sodium: 1402 mg
Cholesterol: 160 mg

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