Vietnamese Lemongrass Chicken with Caramel Sauce

Name: Vietnamese Lemongrass Chicken with Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lukewarm water; 1/2 cup sugar; 2 tablespoons fresh lemon juice; 1/4 cup Asian fish sauce; 2 teaspoons cornstarch; 1 teaspoon freshly ground pepper; 1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch dice; 3 tablespoons vegetable oil; 6 stalks of fresh lemongrass, tender white inner bulb only, smashed and minced (about 1/4 cup); 1/2 medium onion, very thinly sliced lengthwise; 4 garlic cloves, minced; 2 teaspoons minced fresh ginger; 1 medium carrot, cut into very thin matchsticks; 1/8 teaspoon cayenne pepper; 1/4 cup chicken broth

Servings: persons

1 cup lukewarm water
1/2 cup sugar
2 tablespoons fresh lemon juice
1/4 cup Asian fish sauce
2 teaspoons cornstarch
1 teaspoon freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch dice
3 tablespoons vegetable oil
6 stalks of fresh lemongrass, tender white inner bulb only, smashed and minced (about 1/4 cup)
1/2 medium onion, very thinly sliced lengthwise
4 garlic cloves, minced
2 teaspoons minced fresh ginger
1 medium carrot, cut into very thin matchsticks
1/8 teaspoon cayenne pepper
1/4 cup chicken broth

1
In a small saucepan, combine 1/2 cup of the water with the sugar and bring to a boil over high heat.
2
Boil without stirring until an amber caramel syrup forms, 6 to 8 minutes.
3
Remove from the heat and carefully pour in the remaining 1/2 cup of water.
4
Boil until the caramel is syrupy, about 4 minutes longer.
5
Swirl in the lemon juice.
6
Transfer the caramel sauce to a medium bowl.
7
In a bowl, mix 2 tablespoons of the fish sauce with the cornstarch and pepper; add the chicken and stir to coat.
8
In a wok, heat 2 tablespoons of the oil until smoking.
9
Add the lemongrass, onion, garlic and ginger and stir-fry over high heat until the garlic is golden, about 2 minutes.
10
Add the remaining 1 tablespoon of oil.
11
Add the chicken and stir-fry until the chicken turns white, about 3 minutes.
12
Add the carrot, the remaining 2 tablespoons of fish sauce, the cayenne and 3 tablespoons of the caramel sauce and cook over moderate heat, stirring, until the chicken is glazed, about 4 minutes.
13
Stir in the broth, simmer for 30 seconds and serve.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup lukewarm water, 1/2 cup sugar, 2 tablespoons fresh lemon juice, 1/4 cup Asian fish sauce, and more.

Yes, Vietnamese Lemongrass Chicken with Caramel Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!