Vietnamese-Style Caramel Ginger Chicken
with Snap Peas, Jasmine Rice & Carrot Radish Salad
- Soy
- Wheat
- Milk
Tender chicken glazed in soy-ginger caramel sauce is served with crisp snap peas over fluffy jasmine rice. A vibrant carrot radish salad adds refreshing crunch and tangy balance to this savory showstopper.
Ingredients
10 ounce
Chopped Chicken Breast
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
6 unit
Radishes
2 unit
Scallions
4 tablespoon
Brown Sugar
¾ cup
Jasmine Rice
¼ ounce
Cilantro
4 ounce
Sugar Snap Peas
1 thumb
Ginger
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
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Keep covered off heat until ready to serve.
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While rice cooks, wash and dry produce.
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Trim and halve radishes; thinly slice into half-moons. Roughly chop cilantro. Trim and thinly slice scallions on a diagonal, separating whites from greens. Trim and remove strings from snap peas if necessary. Peel, halve, and thinly slice shallot. Peel ginger and slice lengthwise into ¼-inch-thick planks; stack planks and slice lengthwise into ¼-inch-thick matchsticks.
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In a medium bowl, combine carrots, radishes, cilantro, vinegar, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper.
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Refrigerate until ready to serve.
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Open package of chicken* and drain off any excess liquid.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, scallion whites, and snap peas; season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through and snap peas are browned and softened, 4-6 minutes.
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Turn off heat; transfer to a plate. Wipe out pan.
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In pan used for chicken, whisk a drizzle of oil and brown sugar over medium heat until combined. Once beginning to bubble, cook, whisking occasionally, until mixture darkens and coats the back of a spoon, 1-2 minutes. TIP: Keep a close eye on the mixture—it can quickly burn!
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Add shallot to pan; cook until softened, 1-2 minutes. Add ginger and whisk in half the soy sauce, 2 TBSP butter, and 2 TBSP water until butter has melted and sauce is combined (all the soy sauce, 4 TBSP butter, and 4 TBSP water for 4 servings). TIP: If mixture begins to clump, that’s OK! Continue stirring over low heat until sauce is smooth.
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Add chicken and snap peas; toss until evenly coated in sauce. Remove from heat.
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Fluff rice with a fork.
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Divide rice between shallow bowls. Top with stir-fry and salad in separate sections. Garnish stir-fry with scallion greens and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-and-savory caramel ginger sauce was a highlight for many, though some found it too sweet — adding a splash of sriracha or fish sauce helped balance the richness 🍲.
- Ease of prep: The caramel sauce step tripped up a lot of cooks; adding a small amount of water early helps the brown sugar dissolve instead of clumping or burning.
- Suggestions: Mince or grate the ginger rather than cutting it into large pieces — several reviewers found big chunks overpowering; others suggest cooking chicken and snap peas in batches so they brown properly instead of steaming.
- Leftovers: One reviewer found the dish even better after mixing the carrot salad into the rice and reheating — the flavors melded nicely.
- Carrot-radish salad: Opinion was split; some loved the tangy crunch as a contrast to the sweet stir-fry, while others found it bland or too heavy on radishes — adding more vinegar or a squeeze of lime helped.
- Sauce: Keep a very close eye on the brown sugar — it can go from golden to burnt in seconds, especially in a thin-bottomed pan; low, steady heat and constant stirring are key.
