Goodfood Travels: Vietnam's Ginger Caramel Chicken
with Crisp Green Beans
640 cals
30 mins
Description
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Vietnam, where ginger caramel chicken (gà kho gùng) showcases sweet, sharp and umami flavours. Sautéed green beans and rice are perfect partners for this saucy dish.
Contains:
Anchovies • Oysters • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
4 Canadian-raised chicken thighs (air chilled)
1 Shallot (or onion)
200g Green beans (or string peas)
3 Garlic cloves
20g Ginger
15ml Fish sauce
10g Brown sugar
30ml Oyster sauce
160g Jasmine rice
Nutrition
Total fat | 12g |
Saturated Fat | 3g |
Sodium | 1640mg |
Total carbs | 88g |
Sugar | 14g |
Protein | 43g |
Fibres | 3g |
Recipe Instructions
Step 1: Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Step 2: Mise en place
- Meanwhile, mince the garlic.
- Halve, peel and mince the shallot.
- Peel and mince the ginger.
- Remove the stem ends of the green beans; halve crosswise.
Step 3: Make the sauce
- In a small bowl, combine the fish sauce, ½ the oyster sauce and 3 tbsp water (double for 4 portions).
Step 4: Cook & coat the chicken
- Pat the chicken dry; season lightly with salt.
- In a large pan, heat a drizzle of oil on medium.
- Add the ginger, ½ the garlic and ½ the shallot. Sauté, 30 sec. to 1 min., until fragrant.
- Add the brown sugar and sauté, 30 sec. to 1 min., until dissolved.
- Add the chicken* and cook, 1 min. per side, until seared.
- Add the sauce and cook, covered, 4 to 5 min. per side, until cooked through.
- Chicken breasts: 6 to 8 min. per side.
Step 5: Cook the green beans
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and shallot. Sauté, 30 sec. to 1 min., until fragrant.
- Add the green beans and sauté, 2 to 3 min., until beginning to soften.
- Add the remaining oyster sauce, 1 tbsp water (double for 4 portions) and S&P.
- Cook, partially covered, 1 to 2 min., until crisp-tender.
Step 6: Plate your dish
- Divide the rice, chicken and green beans between your plates. Bon appétit!