Vietnamese Caramel Chicken

• 4 teaspoons canola oil
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, minced
• 1 large shallot, thinly sliced
• 1/2 cup unsalted chicken stock, divided
• 3 tablespoons dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon crushed red pepper
• 6 green onions, cut into 1-inch pieces

1. Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add chicken; cook 2 minutes. Turn chicken; add ginger, garlic, and shallot. Cook 1 minute, stirring frequently.
2. Combine 1/4 cup stock, sugar, and next 5 ingredients (through red pepper) in a bowl. Add to pan; cook 1 minute. Reduce heat to medium-low; simmer 7 minutes or until sauce has thickened and chicken is done. Stir in green onions.

canola oil, skinless, fresh ginger, garlic, shallot, chicken stock, dark brown sugar, fish sauce, lime juice, kosher salt, freshly ground pepper, red pepper, green onions

Taken from www.myrecipes.com/recipe/vietnamese-caramel-chicken (may not work)