Caramel Chicken With Herbs |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
Comes from Cuisine at Home Magazine Ingredients:
1 1/4 cups water |
3/4 cup raw jasmine rice |
1/2 cup sugar |
1/4 cup chicken broth |
2 tablespoons fish sauce |
2 chicken breast halves, boneless, skinless seasoned with salt and pepper to taste |
2 tablespoons fresh ginger, minced |
1 tablespoon shallot, minced |
1 tablespoon garlic, minced |
1 teaspoon jalapeno, seeded, minced |
1/4 cup scallion, bias-sliced |
2 tablespoons fresh mint leaves, torn |
2 tablespoons fresh cilantro leaves, torn |
2 tablespoons fresh basil leaves, torn |
Directions:
1. Prepare rice as directed on the package (but using proportions listed here); keep warm off heat.
2. Caramelize sugar in a small skillet over medium-high heat until the color of iced tea, 5 to 7 minutes.
3. Combine broth and fish sauce and carefully add it to the caramel; set sauce aside. Sear chicken in oil in a nonstick skillet over medium-high heat, 3 to 4 minutes per side.
4. Transfer to a plate; wipe out the skillet. Saute ginger, shallot, garlic, and jalapeno in oil in the skillet over medium heat about 1 minute.
5. Add chicken and caramel; turn chicken to coat.
6. Simmer until caramel thickens and chicken cooks through, 3 to 5 minutes.
7. Combine scallion and herbs.
8. Serve chicken over rice, drizzling sauce and sprinkling herbs on top.
|
|