This Spicy Sweet Vietnamese dish is super aromatic and a cinch to make too. The balance of bold flavours are out of this world!
|1/3 cup||(80 mL) Sugar|
|1/2 cup||(125 mL) Water|
|3 tbsp||(45 mL) Vegetable oil|
|1/2||Onion, finely chopped|
|1/3 cup||(80 mL) Fresh ginger, peeled and julienned|
|2||Cloves garlic, thinly sliced|
|1 Pkg||(4 pieces) Maple Leaf Prime Naturally® Chicken Thighs|
|Salt and pepper|
|2 1/2 tbsp||(35 mL) Fish sauce, divided|
|2-3||Thai chili pepper, finely chopped, divided|
|3||Green onion, thinly sliced|
|2-3 cups||(500-750 mL) Basmati rice, cooked|
HEAT a large skillet over medium heat, add sugar and cook until sugar begins to melt and turn brown, about 5 minutes. Reduce heat to medium-low and continue to cook, swirling the pan frequently until the caramel is bubbling and amber coloured, about 4-5 minutes.
REMOVE pan from heat and carefully whisk in the water. Stir until the caramel dissolves. Pour into a heatproof measuring cup and set aside.
CLEAN and dry the pan. Heat vegetable oil over medium-high. Add onion and ginger, cook for 1-2 minutes. Add sliced garlic and cook for another minute. Remove onion, ginger and garlic with a slotted spoon and place in a small bowl. Set aside.
ADD chicken to the same pan and cook over medium-high until golden brown, about 2-3 minutes per side. Add reserved caramel sauce, fish sauce, salt and pepper. Sprinkle with half the chillies and toss to coat.
REDUCE heat to medium and cook for about 20 minutes, turning chicken every 3-4 minutes until the chicken is cooked through and the internal temperature reaches 185°F (85°C).
STIR in reserved onions, ginger and garlic, cook for 1-2 minutes and serve over basmati rice.
GARNISH with green onions and remaining chillies.
For a less spicy version, reduce or omit the chillies.
Serve with Basmati rice.
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