Dairy-Free Vietnamese Caramel Chicken
A flavorful and easy Vietnamese Caramel Chicken recipe made dairy-free using coconut aminos and coconut cream for a rich, savory-sweet dinner.
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Ingredients
- about 680 g Chicken thighs
- 1/4 cup Coconut aminos
- 2 tbsp Coconut sugar
- 3 cloves Garlic
- about 2.5 cm Ginger
- 1 tbsp Fish sauce
- 2 tbsp Coconut oil
- 1/4 cup Coconut cream
- 2 stalks Green onions
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
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.
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