Dairy-Free Vietnamese Caramel Chicken

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• 1/4 cup Coconut aminos
• 2 tbsp Brown sugar
• 1 tbsp Fish sauce
• 4 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1/4 tsp Red pepper flakes
• 1 tbsp Vegetable oil
• 2 stalks Green onions, sliced
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1/4 cup coconut aminos, 2 tablespoons brown sugar, 1 tablespoon fish sauce, 4 cloves minced garlic, 1 teaspoon minced ginger, and 1/4 teaspoon red pepper flakes. Stir the mixture with a spoon until the 2 tablespoons brown sugar is mostly dissolved.
2. 2Heat 1 tablespoon vegetable oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the about 680 g boneless, skinless chicken thighs to the hot skillet and cook for 3-4 minutes per side, until the chicken is browned on all sides.
3. 3Pour the sauce mixture from the bowl over the browned chicken in the skillet. Bring the sauce to a gentle simmer, then reduce the heat to low (93.33°C / 95°C).
4. 4Cover the 30.48 cm skillet with a lid and cook for 25-30 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C as measured with a meat thermometer, and the sauce should have thickened slightly.
5. 5Once the chicken is cooked, remove the skillet from the heat. Garnish the chicken and sauce with the 2 sliced green onions, then serve immediately over the 4 cups of cooked rice.

Related Guides