Past Recipes
Vietnamese Caramel Chicken

Vietnamese Caramel Chicken with Roasted Chinese Broccoli and Basmati Rice

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Recipe Details


This hearty meal was inspired by the Vietnamese culinary tradition of simmering chicken in a sweet and salty blend of fish sauce and palm sugar. Here, we’ve swapped out the fish sauce for soy, which gets combined with brown sugar and rice wine vinegar for a well-rounded reduction that’s umami perfection. Basmati rice and roasted Chinese broccoli are ideal for soaking up all that extra saucy goodness. 


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 870
  • Protein 54g
  • Total Carb 89g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    3/4 cup
    basmati rice
  • cilantro
    1/8 ounce
  • Chinese broccoli
    8 ounces
    Chinese broccoli
  • scallions
  • ginger
    1/4 ounce
  • garlic
    2 cloves
  • roasted salted peanuts
    2 tablespoons
    roasted salted peanuts
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • chicken stock
    8 ounces
    chicken stock
  • light brown sugar
    1/4 cup
    light brown sugar
  • gluten-free soy sauce
    1/4 cup
    gluten-free soy sauce
  • rice wine vinegar
    3 tablespoons
    rice wine vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 2 baking sheets
  • 10" medium pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 450°F. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse all produce. Roughly chop cilantro leaves, discarding stems. Trim and discard bottom 1 inch of Chinese broccoli stems, then cut crosswise into ½-inch pieces. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Mince garlic. Roughly chop peanuts, or leave in bag and gently crush with a heavy pan.

  3. Roast Broccoli and Chicken

    Roast Broccoli and Chicken

    On 1 baking sheet, toss Chinese broccoli with 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper. Arrange in a single layer. Pat chicken dry with paper towel, place on a separate baking sheet, and rub all over with 1½ tablespoons olive oil, ½ teaspoon salt, and pepper. Transfer broccoli and chicken to oven and roast together until broccoli is tender and chicken is cooked through and no longer pink, 7-9 minutes.

  4. Sauté Aromatics

    Sauté Aromatics

    While broccoli and chicken roast, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add scallion whites and light greens, ginger, and garlic, and sauté, stirring frequently, until lightly browned and fragrant, about 2 minutes. Add half of chicken stock, then increase heat under pan to high and bring to a boil.

  5. Simmer Soy Caramel

    Simmer Soy Caramel

    Once stock is boiling, add brown sugar and reduce heat to medium high. Cook, stirring, until dissolved and beginning to darken, 3-4 minutes. Add soy sauce, rice wine vinegar, and remaining chicken stock—stand back, because caramel tends to bubble. Return to a boil over high heat, then reduce to medium high and simmer, stirring frequently, until thickened (it should start to look like maple syrup), 7-8 minutes more.

  6. Plate Caramel Chicken

    Plate Caramel Chicken

    Remove pan with caramel from heat, add chicken, and turn to coat. Slice chicken, if desired. Divide rice between serving plates and top with caramel chicken, drizzling over any remaining caramel from pan. Serve with roasted Chinese broccoli, and sprinkle over cilantro, scallion dark greens, and peanuts. Dig in!

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