Caramel Chicken With Herbs

• 1 14 cups water
• 34 cup raw jasmine rice
• 12 cup sugar
• 14 cup chicken broth
• 2 tablespoons fish sauce
• 2 chicken breast halves, boneless, skinless seasoned with salt and pepper to taste
• 2 tablespoons fresh ginger, minced
• 1 tablespoon shallot, minced
• 1 tablespoon garlic, minced
• 1 teaspoon jalapeno, seeded, minced
• 14 cup scallion, bias-sliced
• 2 tablespoons fresh mint leaves, torn
• 2 tablespoons fresh cilantro leaves, torn
• 2 tablespoons fresh basil leaves, torn

1. Prepare rice as directed on the package (but using proportions listed here); keep warm off heat.
2. Caramelize sugar in a small skillet over medium-high heat until the color of iced tea, 5 to 7 minutes.
3. Combine broth and fish sauce and carefully add it to the caramel; set sauce aside.
4. Sear chicken in oil in a nonstick skillet over medium-high heat, 3 to 4 minutes per side.
5. Transfer to a plate; wipe out the skillet.
6. Saute ginger, shallot, garlic, and jalapeno in oil in the skillet over medium heat about 1 minute.
7. Add chicken and caramel; turn chicken to coat.
8. Simmer until caramel thickens and chicken cooks through, 3 to 5 minutes.
9. Combine scallion and herbs.
10. Serve chicken over rice, drizzling sauce and sprinkling herbs on top.

water, jasmine rice, sugar, chicken broth, fish sauce, chicken, fresh ginger, shallot, garlic, jalapeno, scallion, mint, fresh cilantro, fresh basil

Taken from www.food.com/recipe/caramel-chicken-with-herbs-116542 (may not work)