Vietnamese-Style Caramelized Ginger Chicken

Discovery

with Savoury Veggies and Shallot Rice

10 min

Difficulty: 2/3

Asian

Tonight's dinner is a delicious ginger-forward chicken inspired by the sticky, caramel-braised dishes of Vietnam. A perfect balance of sweet and savoury, allow your taste buds to be whisked away with just a few simple steps! Ingredients: Chicken thighs • Carrots • Jasmine rice • Bok choy • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Green onion • Ginger • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Fish sauce (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) (anchovies) • Cornstarch.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Fish

Utensils

Shallow Dish

Measuring Spoons

Strainer

Large Non-Stick Pan

Medium Pot

Measuring Cups

Tags

Discovery

Climate-conscious

Ingredients

Chicken Thighs

280 g

Jasmine Rice

0.75 cup

Shanghai Bok Choy

1 unit(s)

Carrot

1 unit(s)

Green Onion

2 unit(s)

Ginger

30 g

Vegetarian Oyster Sauce

0.25 cup

Crispy Shallots

28 g

Brown Sugar

2 tbsp

Cornstarch

1 tbsp

Fish Sauce

1 tbsp

Salt

0.125 tsp

Unsalted Butter

1 tbsp

Oil

1.5 tbsp

Pepper

0.125 tsp

Preparation

Using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
Remove from heat. Set aside, still covered.

Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
Peel, then mince or grate ginger.
Thinly slice green onions, keeping greens and whites separate.
Heat a large non-stick pan over medium-high heat.
When the pan is hot, add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper.

Cook, stirring often, until liquid is mostly absorbed and carrots start to soften, 3-4 min.
Reduce heat to medium. Add bok choy and 1 tbsp (2 tbsp) oyster sauce. Stir to mix.
Cook, stirring often, until veggies are tender-crisp, 3-4 min. (TIP: If the pan dries out too much, add 1-2 tbsp water at a time to prevent sticking.)
Transfer to a plate and cover to keep warm.
Carefully wipe the pan.

Pat chicken dry with paper towels.
On a clean cutting board, cut chicken into 2-inch pieces.
Add chicken and cornstarch to a shallow dish.
Season with salt and pepper. Toss to coat.

Reheat the same pan over medium-high.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side.
Reduce heat to medium. Add brown sugar, ginger and green onion whites. Cook, stirring often, until fragrant and sugar dissolves, 1 min.
Add remaining oyster sauce, fish sauce, 1 tbsp (2 tbsp) butter and 3/4 cup (1 1/2 cups) water. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 3-4 min.**