Stovetop Vietnamese Ginger Chicken: Flavorful Weeknight Meal
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Tender chicken breast is kissed with the warmth of ginger, caramelized brown sugar, and the savory depth of fish sauce. This Stovetop Vietnamese Ginger Chicken hits all the right flavor notes, perfect for busy weeknights when you crave something comforting yet exciting. You will just need a few ingredients to put this weeknight dinner together.
Stovetop Vietnamese Ginger Chicken
This dish is a delightful blend of savory, sweet, and slightly tangy. The ginger infuses the chicken with a subtle spiciness, while the brown sugar adds a lovely caramelized richness. The fish sauce brings a depth of umami that ties everything together beautifully. Paired with the crunch of julienne carrots and the freshness of green onions, each bite is a pleasing balance of textures and tastes.
Ingredients
The full Stovetop Vietnamese Ginger Chicken recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- chicken breasts, boneless, skinless – or thighs
- sea salt
- ground black pepper
- cornstarch
- vegetable oil
- carrots
- white onion or shallot
- green onion
- ginger root
Caramelized Sauce
- brown sugar
- warm water
- fish sauce, soy sauce, or tamari
How to store leftovers
Store in the refrigerator in an airtight container for up to 5 days.
How to freeze
Allow to cool down and freeze in an airtight container for 1 month.
How to reheat
Reheat in the microwave until heated through.
Stovetop Vietnamese Ginger Chicken Cooking Tips:
- Prep is Key: Make sure to julienne your carrots, onions, and ginger before you start cooking. This will help everything cook evenly and ensure you get those lovely caramelized bits on the chicken.
- Cornstarch for Crispness: Coating the chicken in cornstarch before cooking helps to create a crispy exterior while keeping the meat juicy and tender. Don’t skip this step!
- Don’t Rush the Caramelization: When cooking the chicken, resist the urge to crank up the heat. Let it cook low and slow to develop that golden-brown crust and maximize the flavor.
- Adjust to Taste: Feel free to adjust the seasoning to suit your preferences. If you like it spicier, add more ginger. If you prefer it sweeter, increase the amount of brown sugar. Cooking is all about making it your own!
Frequently Asked Questions:
Q: Can I use chicken thighs instead of chicken breast?
A: Absolutely! Chicken thighs will work just as well in this recipe. Just adjust the cooking time accordingly.
Q: Can I make this ahead of time?
A: While this dish is best enjoyed fresh, you can certainly prep the ingredients ahead of time to make cooking dinner a breeze. Store the prepped vegetables in the fridge until you’re ready to cook.
Q: What can I serve with Vietnamese Ginger Chicken?
A: This dish pairs wonderfully with steamed rice or noodles. Add a side of stir-fried veggies or a crisp salad for a complete meal.
Conclusion
I have very few recipes that are complex and difficult to make. I like to focus on quick meals for busy parents. Here are a few more recipes that are popular with parents and kids: Ginger Ground Beef Stir Fry, EASY STOVETOP CHICKEN NOODLE SOUP, Blue Ribbon Chewy Molasses Ginger Cookies, Caramelized Onion Bacon Dip Recipe, and Caramelized Onion Tart Recipe.
Stovetop Vietnamese Ginger Chicken is a winner for any night of the week. It’s quick, easy, and bursting with flavor. Whether you’re a seasoned home cook or just starting out, this recipe is sure to please. So, grab your apron and get ready to savor the deliciousness of homemade Vietnamese cuisine!
Stovetop Vietnamese Ginger Chicken
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Save To Your Recipe BoxIngredients
- 3 large (1 lb | 453 g) chicken breast boneless, skinless
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 3 tablespoons cornstarch
- 1 and ½ tablespoons vegetable oil
- 1 and ½ cups 6.77 oz | 192 g carrots julienne
- 1 medium white onion or shallot
- ½ cup green onion chopped with green and white
- 2 inches ginger cut in julienne
Caramelized Sauce
- ¼ cup brown sugar 1.86 oz | 53 g
- ½ cup warm water 4.22 fluid oz | 125 ml
- 2 tablespoons fish sauce substitute soy sauce or tamari sauce
Instructions
- Cut chicken in large chunks, 2 inches. Season with salt and pepper. Then dust cornstarch over the chicken, stir them to coat in cornstarch.3 large (1 lb | 453 g) chicken breast, ¼ teaspoon sea salt, 3 tablespoons cornstarch, ¼ teaspoon ground black pepper
- Heat a nonstick skillet on medium high heat with oil and sear chicken for 4-5 minutes. Remove and set aside.1 and ½ tablespoons vegetable oil
- Turn heat to medium. In the same skillet with the grease from the chicken, sauté carrot and onion for 2 minutes then add green onion and ginger. Cook for another minute.1 and ½ cups 6.77 oz | 192 g carrots, 1 medium white onion or shallot, ½ cup green onion, 2 inches ginger
- Bring the chicken back and cook for 1 minute.
Caramelized Sauce:
- In a bowl, stir brown sugar and water until well dissolved. Add fish sauce and stir again. Make sure sugar is dissolved.¼ cup brown sugar, ½ cup warm water, 2 tablespoons fish sauce
- Pour on the chicken. Stir until the sauce caramelizes. Remove from the stove.
- Serve as is or with rice or noodles.
- Enjoy!
