Vietnamese Caramelized Chicken with Ginger and Fish Sauce
Succulent chicken thighs simmered in a rich caramel sauce infused with ginger and fish sauce, delivering a balance of sweet, savory, and aromatic flavors. This vietnamese-inspired chicken ready in about 30 minutes blends fish sauce, brown sugar, minced fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 1 lb, cut into bite-sized pieces boneless skinless chicken thighs
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp minced fresh ginger
- 2 cloves minced garlic
- 1/4 cup water
- 1 tbsp vegetable oil
- 1/4 tsp black pepper
- 2 sliced for garnish scallions
- 2 cups cooked, to serve jasmine rice
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb bite-sized boneless skinless chicken thighs and cook for 5 minutes, stirring occasionally until the chicken starts to brown.
- Step 3: Stir in 2 tbsp brown sugar and 3 tbsp fish sauce, coating the chicken evenly. Pour in 1/4 cup water and bring to a simmer. Reduce heat to low and cook uncovered for 10 minutes until the sauce thickens and glazes the chicken.
- Step 4: Season with 1/4 tsp black pepper, garnish with 2 sliced scallions, and serve hot with 2 cups cooked jasmine rice.
Frequently asked questions
How long does Vietnamese Caramelized Chicken with Ginger and Fish Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vietnamese Caramelized Chicken with Ginger and Fish Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Vietnamese Caramelized Chicken with Ginger and Fish Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vietnamese Caramelized Chicken with Ginger and Fish Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vietnamese Caramelized Chicken with Ginger and Fish Sauce?
Vietnamese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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