Vietnamese Caramel-Ginger Chicken
with Jasmine Rice & Pickled Veggies
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
For perfect balance on the tongue, the caramel sweetness of this favourite Vietnamese chicken dish is tempered with rice vinegar and ginger. Pickled carrots and string peas achieve the ideal tangy-sweet equilibrium too, resting over fragrant jasmine rice.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Nantes carrots
- 100g String peas (sugar snap peas or snow peas)
- 1 Scallion
- 20g Ginger
- 7g Honey
- 60ml Rice vinegar
- 60ml Sweet soy sauce
- 160g Jasmine rice
Contains: Soy • Sulphites • Wheat
You will need:
Grater
Large pan
Medium pot
Peeler
Salt & pepper (S&P)
Total Fat
10 g
Saturated Fat
2 g
Sodium
890 mg
Total Carb
108 g
Sugars
32 g
Protein
42 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, peel and grate the ginger.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Remove the stems of the string peas; thinly slice crosswise on an angle.
- Thinly slice the carrots crosswise.
Make the pickled vegetables
- In a large pan, bring the honey, ¼ cup water (double for 4 portions) and ½ the vinegar to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until hot.
- In a medium bowl, combine the carrots and string peas.
- Carefully pour the liquid over the vegetables.
- Stir well and season with S&P.
- Wipe out and reserve the pan.
Cook the chicken
- Meanwhile, pat the chicken dry and cut into bite-size pieces; season with S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, turning occasionally, 4 to 6 min., until browned and cooked through.
Make the sauce & coat the chicken
- To the pan of chicken, add the soy sauce, ginger, white bottom of the scallion, remaining vinegar and ¼ cup water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until beginning to thicken.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and sauce.
- Garnish with the green top of the scallion.
- Serve the pickled veggies on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
