Prep 10 mins
Cook 35 mins
Comes from Cuisine at Home Magazine
- 1 1⁄4 cups water
- 3⁄4 cup raw jasmine rice
- 1⁄2 cup sugar
- 1⁄4 cup chicken broth
- 2 tablespoons fish sauce
- 2 chicken breast halves, boneless, skinless seasoned with salt and pepper to taste
- 2 tablespoons fresh ginger, minced
- 1 tablespoon shallot, minced
- 1 tablespoon garlic, minced
- 1 teaspoon jalapeno, seeded, minced
- 1⁄4 cup scallion, bias-sliced
- 2 tablespoons fresh mint leaves, torn
- 2 tablespoons fresh cilantro leaves, torn
- 2 tablespoons fresh basil leaves, torn
- Prepare rice as directed on the package (but using proportions listed here); keep warm off heat.
- Caramelize sugar in a small skillet over medium-high heat until the color of iced tea, 5 to 7 minutes.
- 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.
- 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.
- Add chicken and caramel; turn chicken to coat.
- Simmer until caramel thickens and chicken cooks through, 3 to 5 minutes.
- Combine scallion and herbs.
- Serve chicken over rice, drizzling sauce and sprinkling herbs on top.
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.