Vietnamese Lemongrass Chicken with Caramel Sauce Recipe

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.

No additional tips available.

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

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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.

Vietnamese Lemongrass Chicken with Caramel Sauce

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