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    Home » Recipe

    Published: Jun 16, 2023 by maxcozzi · This post may contain affiliate links · 400 Comments

    Vietnamese Ginger Chicken

    Jump to Recipe Jump to Video Print Recipe

    Using a delicious a caramel sauce of ginger, cinnamon, and star anise, this easy Vietnamese ginger chicken recipes is one of my favorite meals. It comes together in one pan (or wok) in under 30 minutes and goes great with served with rice. 

    Vietnamese Ginger Chicken
    Jump to:
    • Key Ingredients
    • Variations
    • Top Tip
    • Other Southeast Asian recipes
    • Vietnamese Ginger Chicken
    • Food Safety

    This recipe was inspired from a cooking class I took while traveling in Vietnam. You slowly melt palm sugar (or white sugar) in oil with spices like Vietnamese cinnamon and star anise before turning up the heat and stir frying the meat. 

    Doing it this way creates a wonderful base of aromatic flavors. It infuses the sugar with a ton of flavor before adding in fresh ginger and chicken thighs. 

    I always serve this meal with some crunchy veggies like this Vietnamese cucumber salad and some jasmine rice to soak up all the sauce. 

    Key Ingredients

    • Ginger
    • Cinnamon
    • Star Anise
    • Thai Pepper
    • Palm Sugar
    • Fish Sauce

    Full ingredient list below. 

    Variations

    Chicken goes great with this dish because it soaks up other flavors well. Pork and tofu would also be good options. 

    Top Tip

    To make the caramel sauce more creamy try adding a splash of coconut water or milk when infusing with the spices. 

    Other Southeast Asian recipes

    Looking for some other Thai and Vietnamese recipes? Check these out,

    • Mango Fried Rice
    • Shrimp Pad Thai
    • Coconut Basil Soup
    Vietnamese Ginger Chicken

    Vietnamese Ginger Chicken

    This is a simple and easy ginger chicken stir fry recipe using spices such as ginger, cinnamon, and star anise.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes

    Nutrition

    Calories: 1228kcal | Carbohydrates: 95g | Protein: 65g | Fat: 65g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 28g | Trans Fat: 0.3g | Cholesterol: 333mg | Sodium: 1513mg | Potassium: 1056mg | Fiber: 4g | Sugar: 11g | Vitamin A: 763IU | Vitamin C: 66mg | Calcium: 114mg | Iron: 5mg
    Calories: 1228kcal
    Author: Max Cozzi
    Servings: 2
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    Ingredients

    • 2 sticks cinnamon, (preferably Vietnamese cinnamon)
    • 3 pods star anise
    • 1 tbsp neutral oil
    • 2 tablespoon palm sugar, (or white sugar)
    • 1 tablespoon coconut water, (or water, optional)
    • 2 small Thai red chilies, (or more, optional)
    • 2 " ginger, (cut into thin match sticks)
    • 1 ½ lb chicken thigh, (cut into bite size pieces)
    • 1 tablespoon soy sauce
    • 1 tablespoon fish sauce
    • 1 handful Thai basil
    • jasmine rice, (for serving)

    Instructions

    • Heat a wok or large fry pan to medium-low heat and dry toast the cinnamon and star anise until fragrant, about 2 minutes. Add the oil and palm sugar and stir until a caramel sauce is formed, and continue to cook for 3-4 minutes. Stir often and add a splash of coconut water or water to help loosen up the sauce.
    • Turn the heat up to high and throw in the Thai red chilies and ginger and stir fry until well coated, about 1-2 minutes. Add the chopped chicken, soy sauce, and fish sauce. Cook until the sauce reduces and sticks to the chicken, about 6-7 minutes.
    • Turn off the heat and stir in the Thai basil until wilted, serve with steamed jasmine rice.

    Video

    Notes

    Dry toasting the spices before adding the sugar and oil helps release some of there fragrance and make them more flavorful. 
    Prepare all your ingredients before cooking! The caramel sauce can burn very easily so make sure to keep an eye on the heat and stir often.
    Use caution adding water to hot oil!
    Course: dinner, lunch
    Cuisine: asian, southeast asian, vietnamese
    Keyword: chicken, easy, fast, ginger, one pan, quick, simple, stir fry, weeknight
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    Food Safety

    • Cook meat to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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