Vietnamese Caramel Chicken with Roasted Chinese Broccoli and Basmati Rice
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 3/4 cupbasmati rice
- 1/8 ouncecilantro
- 8 ouncesChinese broccoli
- 1/4 ounceginger
- 2 clovesgarlic
- 2 tablespoonsroasted salted peanuts
- 2boneless skinless chicken breasts
- 8 ounceschicken stock
- 1/4 cuplight brown sugar
- 1/4 cupgluten-free soy sauce
- 3 tablespoonsrice wine vinegar
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 2 baking sheets
- 10" medium pan
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.
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.
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.
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.
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.
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!