Go Back
–+ servings
Vietnamese Ginger Chicken

Vietnamese Ginger Chicken

Discover the rich flavors of Vietnamese Ginger Chicken, a perfect blend of sweet, salty, and spicy. Easy to make and utterly delicious!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 thighs boneless chicken cut into bite-sized pieces
  • 3 tablespoons sugar
  • 3 tablespoons light soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1 3 cm piece fresh ginger grated
  • 1 onion onion thinly sliced
  • 1 red chili pepper red chili pepper thinly sliced (optional)
  • 1/4 cup water
  • 1/2 teaspoon ground black pepper

Equipment

  • Heavy-bottomed pan
  • Large skillet or wok
  • Wooden spoon or spatula
  • Large bowl
  • Grater

Method
 

  1. Melt the sugar in a heavy-bottomed pan over medium heat until it transforms into a golden liquid.
  2. Carefully add the soy sauce and fish sauce to the caramel, stirring well to combine.
  3. In a separate pan, heat the vegetable oil and sauté garlic, ginger, and onion until fragrant.
  4. Add the chicken pieces to the aromatics and cook until lightly browned on all sides.
  5. Pour the caramel sauce over the chicken, add water, black pepper, and chili, then let it simmer for 20–25 minutes.
  6. Transfer the Vietnamese Ginger Chicken to a serving platter and garnish with fresh cilantro.

Nutrition

Calories: 320kcalCarbohydrates: 14gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 880mgPotassium: 400mgSugar: 6gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 10mg

Notes

For the best flavor, use fresh ginger instead of dried varieties. Don't skip the caramel step; it's essential for the dish's characteristic sweetness. Adjust the chili according to your spice preference. You can start with less and add more later if desired. Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage. Serve with jasmine rice and consider garnishing with lime wedges or toasted sesame seeds for an extra touch.
Tried this recipe?Let us know how it was!