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A favorite dish from the restaurant The Slanted Door.

Chicken in Caramel Sauce

A stir-fried chicken dish with a classic Vietnamese caramel sauce.

Ingredients

1/2 cup dark brown sugar

1/4 cup fish sauce

1 teaspoon minced garlic

1 teaspoon slivered ginger

2 small Thai chilies (fresh or dried, broken in half)

1 shallot

1/4 pound skinless, boneless white-meat chicken, cut into bite-size pieces

Cilantro sprigs for garnish

1/4 cup water

3 tablespoons rice vinegar

1 teaspoon dark or regular soy sauce

1 teaspoon freshly ground pepper

1 tablespoon canola oil1

3/4 pound skinless, boneless dark-meat chicken, cut into bite-size pieces

Steamed White rice

Instructions

1. Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chilies in a small bowl. Mix well.

2. Set the sauce mixture aside.

3. Heat the oil in a large pot over high heat. Add the shallot and sauté until brown, about 5 minutes. Add the chicken to the pan and sauté until it is slightly browned, about 5 minutes. Add the sauce mixture and bring it to a boil. Reduce the heat to medium and cook until the sauce has reduced by half, about 12 minutes, stirring occasionally.

4. Serve over rice and garnish with cilantro.

Serves 4 to 6

Slanted Door