|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Ethnic -> Asia & Pacific Ocean
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1/2 cup sugar 1/4 cup chicken broth 2 tbsp. Vietnamese fish sauce 2 tbsp. vegetable oil, divided 2 boneless, skinless chicken breast halves, about 5 ounces each 1/4 tsp. salt 1/4 tsp. pepper 2 tbsp. peeled, minced fresh ginger 1 tbsp. minced onion 1 tbsp. minced fresh garlic 1 tbsp. seeded, minced jalapeno chili
Directions
Place sugar in a small skillet over medium high heat. Cook about 5 to 7 minutes until dark golden. Remove skillet from the heat and carefully add broth and fish sauce(caramel may spatter). Heat 1 tbsp. oil in a medium skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook 4 minutes per side. Transfer chicken to a plate. Wipe out skillet with a paper towel. Add remaining 1 tbsp. oil to skillet and heat over medium heat. Add ginger, onion, garlic and jalapeno and cook 1 minute. Return chicken to skillet along with the caramel mixture. Simmer 3 to 5 minutes until chicken is cooked through and caramel is thickened. Serve immediately.
Serves 2.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|