Vietnamese Caramel-Ginger Chicken
with Jasmine Rice & Pickled Veggies
Cooking time
10 minutes
Servings
2/4
Calories
750 /serving
Chop chop, let’s go. With most of your ingredients conveniently pre-cut, including the chicken thighs, you can focus on blending ginger, sweet soy and rice vinegar for a classic Vietnamese sauce. Plate it over pre-cooked jasmine rice, ready in two minutes.
We will send you:
- 340g Diced chicken thighs
- 15ml Ginger paste
- 1 Scallion
- 2 Cucumbers
- 100g Matchstick carrots
- 227g Pre-cooked jasmine rice
- 60ml Rice vinegar
- 60ml Sweet soy sauce
- 7g Honey
Contains: Soy • Sulphites • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
4 g
Sodium
820 mg
Total Carb
104 g
Sugars
37 g
Protein
42 g
Fibre
6 g
Preparation
Make the pickled vegetables
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Halve the cucumbers lengthwise; thinly slice crosswise.
- In a medium bowl, combine the carrots, cucumbers, honey, ¾ of the vinegar, 2 tbsp hot water (double for 4 portions) and S&P. Set aside to pickle.
Cook & coat the chicken
- Pat the chicken dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, stirring occasionally, 6 to 8 min., until browned and cooked through.
- Add the ginger and white bottom of the scallion. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the soy sauce and remaining vinegar. Cook, stirring occasionally, 1 to 2 min., until thickened.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken, sauce and pickled vegetables (drain beforehand).
- Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
