Vietnamese-Style Caramelized Ginger Chicken
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Vietnamese-Style Caramelized Ginger Chicken

Vietnamese-Style Caramelized Ginger Chicken

with Savoury Veggies and Shallot Rice

Tonight's dinner is a delicious ginger-forward chicken dish inspired by the sticky, caramel-braised dishes of Vietnam. A perfect balance of sweet and savoury, allow your taste buds to be whisked away with just a few simple steps!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

¾ cup

Jasmine Rice

1 unit(s)

Shanghai Bok Choy

1 unit(s)


2 unit(s)

Green Onion

30 g


4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Brown Sugar

1 tbsp


1 tbsp

Fish Sauce

(Contains Anchovies/Anchois)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories830 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate109 g
Sugar25 g
Dietary Fiber4 g
Protein36 g
Cholesterol145 mg
Sodium2020 mg
Trans Fat0.4 g
Potassium950 mg
Calcium125 mg
Iron4.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Shallow Dish


Cook rice

Add 1 cup (2 cups) warm water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.


Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Peel, then mince or grate ginger.Thinly slice green onions, keeping greens and whites separate.

Cook veggies

Heat a large non-stick pan over medium-high heat. When the pan is hot, add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper. Cook, stirring often, until liquid is mostly absorbed and carrots start to soften, 3-4 min.Reduce heat to medium. Add bok choy and 1 tbsp (2 tbsp) oyster sauce. Stir to mix. Cook, stirring often, until veggies are tender-crisp, 3-4 min. (TIP: If the pan dries out too much, add 1-2 tbsp water at a time to prevent sticking!)Transfer to a plate and cover to keep warm.Carefully wipe the pan.

Prep chicken

Pat chicken dry with paper towels.On a clean cutting board, cut chicken into 2-inch pieces. Add chicken and cornstarch to a shallow dish. Season with salt and pepper. Toss to coat.

Cook chicken

Reheat the same pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. Reduce heat to medium. Add brown sugar, ginger and green onion whites. Cook, stirring often, until fragrant and sugar dissolves, 1 min.Add remaining oyster sauce, fish sauce, 1 tbsp (2 tbsp) butter and 3/4 cup (1 1/2 cups) water. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 3-4 min.**

Finish and serve

Fluff rice with a fork, then stir in half the crispy shallots.Divide rice and veggies between plates.Top with chicken and any remaining sauce in the pan.Sprinkle remaining green onions and remaining crispy shallots over top.

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