Caramel Chicken
This is an original recipe coming from a good friend in the US. and sounds very nice (they have been making this for 23+ years). This is a two for one recipe, meaning you can serve as is after being cooked, over rice, or place in the fridge overnight and serve on a fresh green salad the next day, both options, sound delicious. On my to cook list.
Ingredients
- 1 kilo chicken breasts, cut into bite size pieces, (2 lbs)
- 1 cup sugar
- 1 cup soy sauce
- 1/4 cup water
- white pepper powder, to taste
- olive oil, as needed
- hot cooked rice, as needed
Instructions
- Heat a splash of olive oil in a large non stick pan, when hot, add the cubed chicken and season with white pepper powder as desired. Cook, stirring often to just cook through and tender, the chicken will turn white, over cooked chicken will be tough and dry.
- While the chicken is cooking, in a bowl, mix together the soy sauce, water, and sugar.
- When all of the chicken is white (you can take a piece out and cut in half to check doneness), drain off any oil.
- Pour the soy sauce mixture into the chicken and stir to coat all the chicken, continue cooking until the sauce starts to bubble, cook for 5 more minutes. At 5 minutes, turn off heat, cover, and set aside.
- Cook your rice. Your preference on how to do that, I will use a rice cooker.
- Place a serving of rice on a plate, spoon on some chicken, and spoon sauce over the top.
- Serve.
Notes
Chicken breast will cost about 60 Baht/1 kilo, for 4 servings, this is about 47 cents per serving.
Variant: 1. After cooking the chicken and sauce, place in the fridge over night, use chicken and sauce in a green salad.
Recipe provided by good friend, Patti Stone.
United States.
United States.
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