Dairy-Free Vietnamese Caramel Chicken

Name: Dairy-Free Vietnamese Caramel Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs Chicken thighs; 1/4 cup Coconut aminos; 2 tbsp Coconut sugar; 3 cloves Garlic; 1 inch Ginger; 1 tbsp Fish sauce; 2 tbsp Coconut oil; 1/4 cup Coconut cream; 2 stalks Green onions; 4 cups Cooked rice

A flavorful and easy Vietnamese Caramel Chicken recipe made dairy-free using coconut aminos and coconut cream for a rich, savory-sweet dinner.

15m prep + 30m cook4 servings

Contains fishDAIRY-free

520 cal|35g protein|55g carbs|20g fat|3g fiber

Ingredients

1.5 lbs Chicken thighs
1/4 cup Coconut aminos
2 tbsp Coconut sugar
3 cloves Garlic
1 inch Ginger
1 tbsp Fish sauce
2 tbsp Coconut oil
1/4 cup Coconut cream
2 stalks Green onions
4 cups Cooked rice

Instructions

1Cut chicken thighs into bite-sized pieces.
2In a bowl, whisk together coconut aminos, coconut sugar, minced garlic, grated ginger, and fish sauce.
3Heat coconut oil in a large skillet over medium-high heat.
4Add chicken to the skillet and cook until browned on all sides.
5Pour the coconut aminos mixture over the chicken and bring to a simmer.
6Reduce heat to low, cover, and cook for 20 minutes, or until chicken is cooked through.
7Stir in coconut cream and simmer for another 5 minutes to thicken the sauce.
8Garnish with chopped green onions and serve over cooked rice.

Substitutions

Dairy Cream → Coconut Cream

Provides similar richness and texture.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.