Chicken In Caramel Sauce Recipe

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0 votes | 1114 views
Servings: 6


Cost per serving $1.50 view details


  1. Tested on 3/27/01. Very, very good. Definitely salty but not excessively so. No fishy flavor fom the sauce. Might want to experiment with other brands of fish sauce. Tested with Tiparos brand (from Thailand), showing 690 mg per Tbsp. of sodium on the nutrition label.
  2. In a small bowl, combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chile peppers and mix well. Set aside.
  3. Heat the oil in a large skillet over high heat. Add in the shallot and cook, stirring, till brown, about 5 min. Add in the chicken and cook, stirring occasionally, till lightly browned on each side but not cooked through, about 5 min.
  4. Stir the reserved sauce mix and add in it to the skillet. Bring to a boil, reduce the heat to medium-low and cook, stirring occasionally, till the liquid is reduced by about half and the chicken is cooked through, about 15 min. Remove and throw away the chili peppers. Remove the pan from the heat; set aside till the sauce has thickened and cooled slightly, about 3 min.
  5. Divide the rice, if using, among individual plates; spoon the chicken and sauce over the rice.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 229g
Recipe makes 6 servings
Calories 309  
Calories from Fat 34 11%
Total Fat 3.79g 5%
Saturated Fat 0.56g 2%
Trans Fat 0.04g  
Cholesterol 57mg 19%
Sodium 1047mg 44%
Potassium 353mg 10%
Total Carbs 41.23g 11%
Dietary Fiber 0.4g 1%
Sugars 18.39g 12%
Protein 25.57g 41%
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