This chicken is all about the sauce, a delicious sauce. Even though it is called caramel chicken the sauce is not too sweet. It is perfectly balanced by the vinegar and soy sauce.
I served this chicken over fried rice, mainly because I wasn't in the mood for plain rice. I have to say I was unsure if the combination would be a good one. But turns out it was an extremely good one.
I told my husband that the original recipe showed serving the chicken over plain rice and he was glad I choose fried rice. He agreed the Caramel Chicken and Fried Rice were the perfect combination.
4 boneless skinless chicken breasts
2 tablespoon vegetable oil
8 cloves garlic, peeled
1/3 cup packed light brown sugar
1/4 cup rice vinegar
1/2 cup water
1 cup low sodium chicken broth
1/4 cup low sodium soy sauce
2 green onions, thinly sliced
For Serving (not included in nutritional info):
Heat oil in a large skillet over medium high heat. Add chicken to the skillet and cook on both sides until browned and completely cooked. Transfer to a plate and set aside.
Add whole peeled garlic cloves to the skillet and cook until golden brown, about 2 minutes. Transfer to the plate of chicken and set aside.
Carefully pour water into the hot skillet, scrapping up any browned bits. Whisk in brown sugar until dissolved. Stir and cook mixture until it turns a deep amber color, about 4 minutes. Carefully add in the vinegar and stir to mix. Add in the browned garlic, broth and soy sauce. Bring sauce to a boil and stir often until sauce slightly thickens, about 10 minutes. When sauce has thickened, remove garlic, turn heat down to medium low. Add chicken turning once to coat, cooking until chicken is heated through. Serve over fried rice.
The fried rice may be substituted with white rice or brown rice.
Total Fat: 10g
Total Carbs: 21.1g
Dietary Fiber: 0.3g
Vitamin A: 4.8%
Vitamin C: 11.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Recipe Critic.