Caramel Chicken with Ginger and Chilies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chicken pieces braised in a rich caramel sauce infused with ginger, lemongrass, and fresh chilies, delivering deep savory and slightly spicy flavors. This Vietnamese recipe, ready in about 45 minutes, pairs chicken thighs, white sugar, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Vietnamese cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 4 tbsp white sugar and cook, stirring occasionally, for 5 minutes until sugar melts and turns a deep amber caramel.
  2. Step 2: Immediately add 2 lbs chicken thigh pieces, tossing to coat with caramel. Sear the chicken for 5 minutes until edges are golden.
  3. Step 3: Add 3 tbsp fish sauce, 1 cup water, 2-inch thinly sliced ginger, 2 bruised lemongrass stalks cut into 3-inch pieces, and 2 sliced fresh red chilies. Bring to a simmer.
  4. Step 4: Cover and cook over low heat for 25 minutes, stirring occasionally, until chicken is tender and sauce thickens to a glaze.
  5. Step 5: Remove lemongrass stalks, season with 1/2 tsp black pepper, and serve hot with lime wedges to squeeze over.

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