Vietnamese Style Caramel Chicken with Broccoli
Indulge in the sweet, savory allure of Vietnamese-Style Caramel Chicken with Broccoli—a bold and flavorful dish that's perfect for weeknight dinners or special occasions. Tender, bite-sized pieces of chicken are caramelized in a delectable glaze made with fish sauce, soy sauce, and brown sugar, perfectly balanced by a splash of lime juice for zesty vibrance. Blanched broccoli adds a bright, nutrient-packed crunch, complementing the rich, sticky sauce. This quick and easy recipe comes together in just 35 minutes, making it a satisfying dinner option for busy households. Serve it over fluffy jasmine rice to soak up every last drop of the umami-packed caramel sauce. Whether you're a fan of Vietnamese cuisine or just looking for a one-skillet dinner with bold flavors, this dish is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb chicken thighs (boneless, skinless)
- 3 cups broccoli florets
- 3 garlic cloves (minced)
- 1 shallot (finely chopped)
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 1 cup water
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 0.5 tsp black pepper
- 2 cups cooked jasmine rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and season with a pinch of black pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and shallot to the skillet and sauté for 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until lightly browned on all sides.
In a small bowl, mix together the fish sauce, soy sauce, and brown sugar. Stir until the sugar completely dissolves.
Pour the sauce mixture over the chicken in the skillet. Stir well to coat the chicken in the sauce.
Add the water to the skillet and bring the mixture to a simmer. Lower the heat to medium and let it cook for another 5-7 minutes, allowing the sauce to thicken and caramelize while stirring occasionally.
While the chicken is cooking, blanch the broccoli in a pot of boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
Once the chicken sauce has thickened, add the lime juice and stir to incorporate. Adjust seasoning with additional fish sauce or soy sauce if needed.
Toss the blanched broccoli into the skillet with the caramelized chicken, mixing gently to combine.
Serve the Vietnamese caramel chicken and broccoli hot over steamed jasmine rice, if desired.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 4138 mg | 180% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 32.0 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
