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.