Caramel Chicken

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Caramel Chicken
Caramel Chicken
2 tbsp. House of Tsang Wok Oil
4 chicken breasts boneless, skinless cut in to strips
3 to 6 small dried hot chiles (such as Chiles Japones, in the Mexican foods section of most stores) broken into large pieces
1/4 cup shallots chopped
1 tbsp. fresh ginger grated
1 large clove garlic minced
1/4 cup dark brown sugar
1/4 cup rice vinegar
2 tbsp. each: water and dry sherry
1 tbsp. soy sauce
2 small green onions sliced
1 tbsp. each: sliced fresh basil and cilantro
Prep time: 20 minutes, Cook time: 15 minutes

Heat oil over medium-high heat in a large skillet (not
nonstick). Add chicken and stir-fry for 5 minutes or until
well browned. Reduce heat to medium and add chiles,
shallots, ginger and garlic; stir-fry for 5 minutes more.
Remove from wok and keep warm. Stir together brown sugar,
vinegar, water, sherry and soy sauce in a small bowl and
pour into skillet. Cook over medium-high heat for about 5
minutes or until sauce has caramelized, stirring
occasionally. Stir in chicken and sprinkle with green
onions, basil and cilantro. Serve over steamed rice.

Makes 4 servings.
Wine Suggestion

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