Caramel Chicken is an amazing 30 minute meal that you won’t be able to get enough of! The chicken is glazed in the best sweet and tangy asian sauce and is even picky eater approved!
I made this meal a few years ago and my family couldn’t get over how amazing it was. We still make this meal on a regular basis, but the pictures just weren’t selling the recipe. My son asked me to make this again and I thought it was a great time to update the pictures. The pictures from before just weren’t selling how incredible this meal is.
Since school is back in session I am always using my blog as a resource for quick and delicious 30 minute meals. This meal falls into that category.
How do I even begin to describe the amazingness of this meal? The sauce. Oh my goodness. It is a sweet caramelly teriyaki glaze. How is that for a description? It is hard to describe mind blown awesomeness. The chicken cooked in the skillet to perfect tenderized perfection. The skillet gave it a golden brown crust along the outside. And don’t be scared about the sugar in the recipe. It isn’t too sweet. The vinegar and soy sauce gives it the perfect balance.
But the sauce. OMG the sauce. It thickened up just like a restaurant and literally just glazed the chicken. Like caramel. No need for cornstarch on this one because it thickened up perfectly. It is one of the best sauces that I have made. You guys have to try this recipe. Like right now. This recipe is especially incredible because it is picky eater approved!
- 4 chicken breasts* boneless skinless
- 2 Tablespoons vegetable oil
- 8 garlic cloves peeled*
- 1/3 cup light brown sugar packed
- 1/4 cup rice vinegar
- 1/2 cup water
- 2 peeled ginger* ¼ inch thick slices
- 1 cup low sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 2 scallions thinly sliced for garnish
- In a large skillet heat oil over medium high heat. Season chicken with salt and cook until golden brown on each side until crisp and cooked through. Transfer to a plate and set aside.
- Add garlic cloves to skillet until golden brown about 2 minutes. Transfer to the plate of chicken.
- Return pot to medium high heat and carefully pour ½ cup of water scraping down the browned bits. Whisk in the brown sugar until dissolved. Then cook until mixture turns a deep amber color. About 4 minutes. Carefully add vinegar and stir to dissolve.
- Add ginger, garlic, broth and soy sauce. Bring cooking liquid to a boil and whisk occasionally. This takes about 10 minutes. Be patient. The sauce will thicken and glaze the chicken beautifully.
- Once glaze is ready, turn heat to medium low and return chicken to pan until heated through. Serve over rice and garnish with scallions or green onions if desired.
*the garlic and ginger are just to add flavor not to eat. If you want garlic added to the sauce, I suggest adding 1 tsp minced garlic.
The sauce is enough to barely glaze the chicken and some rice. It is amazing and if you want more to glaze the rice, double the sauce ingredients.
Recipe adapted from Bon Appetit
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.