Chili Garlic Caramel Chicken Bowl
Equipment
- Large skillet
- Mixing bowl
- Small saucepan
- Rice cooker or medium pot with lid for rice or rice noodle bowls
Ingredients
- 1.5 lbs boneless chicken thighs
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon lime juice
- 2 cloves garlic minced
- 2 tablespoons neutral oil
- 3 cups cooked jasmine rice
- 1 cup pickled carrots
- 1 cup sliced cucumbers
- 2 tablespoons scallion oil
- 1 handful cilantro and mint
Instructions
- Heat sugar in a small saucepan over medium until melted and amber.
- Add fish sauce, soy sauce, chili garlic sauce, lime juice, and garlic, stirring to form a glossy caramel.
- Sear chicken in oil until browned, then pour the caramel over and simmer until the chicken is coated and the sauce thickens.
- Spoon rice into bowls and top with caramel chicken, pickled carrots, cucumbers, scallion oil, cilantro, and mint.
Notes
- Broken rice works well for this bowl.
- Adjust chili garlic sauce for heat.
- Caramel will thicken as it cools; loosen with a splash of water if needed.