Vietnamese Caramel Ginger Chicken

A great tasting marinated chicken.


  • 500 g chicken breast (sliced)
  • 2 tblsp fish sauce
  • 2 tblsp grated root ginger
  • 2 tsp garlic (crushed)
  • 1 red chilli (seeded and sliced)
  • 4 tblsp brown sugar
  • 1 tblsp oil
  • 1 red onion (cut into wedges)
  • 500 ml chicken stock
  • 1 spring onion
  • 1 handful coriander
  • 1 handful mint
  • 1 handful purple basil


  1. Combine the fish sauce, ginger, garlic, chili and 1 tblsp sugar in a bowl, mix the chicken with this and leave to marinade at least one hour.
  2. Heat some oil in a wok. Drain the chicken from the marinade and fry the chicken for a few minutes until cooked, remove from the pan, pour in the remaining marinade and the chicken stock with the rest of the sugar, let this bubble and reduce to a syrupy sauce, add the onion and return the chicken to the pan, cook for 5 more minutes.
  3. Arrange on plates and top with a generous amount of the herbs.
  4. You can roast the chicken skin in the oven while the rest of the dish is cooking, shred this and top the salad with it.


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