Protein Swap | Goodfood Travels: Vietnam's Ginger Caramel Chicken
with Crisp Green Beans
Cooking time
30 minutes
Servings
2/4
Calories
640 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Vietnam, where ginger caramel chicken (gà kho gùng) showcases sweet, sharp and umami flavours. Sautéed green beans and rice are perfect partners for this saucy dish.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 20g Ginger
- 3 Garlic cloves
- 200g Green beans (or string peas)
- 1 Shallot (or onion)
- 10g Brown sugar
- 30ml Oyster sauce
- 15ml Fish sauce
- 160g Jasmine rice
Contains: Anchovies • Oysters • Sulphites • Wheat
You will need:
2 Large pans
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
2 g
Sodium
1550 mg
Total Carb
88 g
Sugars
14 g
Protein
48 g
Fibre
3 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Halve, peel and mince the shallot.
- Peel and mince the ginger.
- Remove the stem ends of the green beans; halve crosswise.
Make the sauce
- In a small bowl, combine the fish sauce, ½ the oyster sauce and 3 tbsp water (double for 4 portions).
Cook & coat the chicken
- Pat the chicken dry; season lightly with salt.
- In a large pan, heat a drizzle of oil on medium.
- Add the ginger, ½ the garlic and ½ the shallot. Sauté, 30 sec. to 1 min., until fragrant.
- Add the brown sugar and sauté, 30 sec. to 1 min., until dissolved.
- Add the chicken* and cook, 1 min. per side, until seared.
- Add the sauce and cook, covered, 4 to 5 min. per side, until cooked through.
Cook the green beans
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and shallot. Sauté, 30 sec. to 1 min., until fragrant.
- Add the green beans and sauté, 2 to 3 min., until beginning to soften.
- Add the remaining oyster sauce, 1 tbsp water (double for 4 portions) and S&P.
- Cook, partially covered, 1 to 2 min., until crisp-tender.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and and green beans. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
