Caramel Chicken With Herbs

READY IN: 45mins
Recipe by Moe Larry Cheese

Comes from Cuisine at Home Magazine

Top Review by Kelly M.

I had this same recipe cut out and made it tonight. It was a flop for me, the caramel sauce got hard, and the sauce could have used more spice in my opinion, although the addition of the ginger-shallot mixture helped. If you try this make sure you do not cook the sugar too long or you will have a big clump of hardened caramel when you add the broth mixture. I think Cuisine at Home could have made the instructions a little more clear. Sorry this just didnt work out for me, and I hope someone else will have better luck with it.

Ingredients Nutrition


  1. Prepare rice as directed on the package (but using proportions listed here); keep warm off heat.
  2. Caramelize sugar in a small skillet over medium-high heat until the color of iced tea, 5 to 7 minutes.
  3. Combine broth and fish sauce and carefully add it to the caramel; set sauce aside. Sear chicken in oil in a nonstick skillet over medium-high heat, 3 to 4 minutes per side.
  4. Transfer to a plate; wipe out the skillet. Saute ginger, shallot, garlic, and jalapeno in oil in the skillet over medium heat about 1 minute.
  5. Add chicken and caramel; turn chicken to coat.
  6. Simmer until caramel thickens and chicken cooks through, 3 to 5 minutes.
  7. Combine scallion and herbs.
  8. Serve chicken over rice, drizzling sauce and sprinkling herbs on top.

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