Vietnamese-Style Caramelized Ginger Chicken
with Savoury Veggies and Shallot Rice- Soy
- Sulphites
- Wheat
- Milk
- Anchovies/Anchois
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!
Ingredients
280 g
Chicken Thighs
¾ cup
Jasmine Rice
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
2 unit(s)
Green Onion
30 g
Ginger
4 tbsp
Vegetarian Oyster Sauce
(Contains: Soy)
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
2 tbsp
Brown Sugar
1 tbsp
Cornstarch
1 tbsp
Fish Sauce
(Contains: Anchovies/Anchois)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.
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.
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.
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.**
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet and savoury ginger sauce earned wide praise, though some found the dish too sweet or too salty; reducing the brown sugar or oyster sauce slightly can help balance both.
- Ease of prep: Most found the steps manageable, though cooking components separately means timing matters — prepping veggies ahead of time helps keep everything warm at serving.
- Suggestions: Use noticeably less water in the final sauce step — many reviewers found 3/4 cup (or 1 1/2 cups for four) created a soupy result; starting with half that amount and adding more as needed produces a better consistency. If the sauce still won't thicken, a small cornstarch slurry from your pantry does the trick.
- Leftovers: This dish reheats well, and some reviewers noted it kept nicely for lunch the next day.
- Ginger: The ginger flavour is bold — some loved it as written, while others preferred using half the amount; if you're new to ginger-forward dishes, start with less and adjust to taste.
- Vegetables: Several reviewers wished for more greens; adding an extra bok choy, snow peas, or broccoli rounds out the dish nicely without disrupting the flavour balance.
