Total Time
45mins
Prep 10 mins
Cook 35 mins

Comes from Cuisine at Home Magazine

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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.

Kelly M. July 11, 2005

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