Caramel Chicken

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Caramel Chicken
Caramel Chicken
2 tbsp. House of Tsang Wok Oil
4 Raley's boneless, skinless chicken breasts, 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 chopped shallots
1 tbsp. grated fresh ginger
1 large clove garlic, minced
1/4 cup dark brown sugar
1/4 cup rice vinegar
2 tbsp. water
2 tbsp. dry sherry
1 tbsp. soy sauce
2 small green onions, sliced
1 tbsp. chopped fresh cilantro
1 tbsp. sliced fresh basil

Prep: 20 minutes, Cook: 15 minutes, Serves: 4

1. 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.

2. 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.

3. Stir in chicken and sprinkle with green onions, basil and cilantro. Serve over steamed rice.

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