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20 MIN


Serving amount:
  • 2 chicken thigh fillets
  • 1 cashews bag
  • 1 fish sauce sachet
  • 1 jasmine rice sachet
  • 1 Chinese broccoli bunch
  • 1 lime
  • 1 ginger piece
  • 1 garlic clove
  • 1 long green chilli
  • 1 coriander bunch

Pantry staples: Cooking oil, brown sugar, black pepper

Allergens: Fish, garlic, nuts (cashew) 

Chef's note: Fish sauce caramel, like the one used in this dish, is commonly used in claypot cooking in Vietnam. Usually white sugar is caramelised but we have made it a little easier (and safer) by using brown sugar. The chicken can also be cut into large cubes before cooking

* Coriander, ginger and garlic are to be split across various other dishes so please read each recipe carefully.


1. Prepare the ingredients

Wash the vegetables. Peel and slice the ginger* into matchsticks. Thinly slice 1 clove of garlic* per 2 people. Thinly slice the chilli. Cut the lime into wedges. Finely chop some of the coriander* stems and roots. Pick the coriander* leaves. Separate the Chinese broccoli into individual pieces. Wash the rice 3 times to remove the starch.

2. Make the sauce

Combine the fish sauce, a splash of water and 2 teaspoons of brown sugar per person and mix well to dissolve the sugar.

3. Cook the Chinese broccoli and rice

Bring a saucepan of water to the boil. Simmer the Chinese broccoli for 2 minutes or until just tender, remove from the water. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.

4. Brown the chicken

Meanwhile, heat a splash of cooking oil in a frying pan over high heat. Add the chicken and cook for 5 minutes on each side or until browned and cooked through. 

5. Add the aromatics 

Add the coriander stems and roots, garlic and ginger and cook, stirring, for 10 seconds or until softened.

6. Make the caramel

Add the sauce to the pan and cook, stirring, for 2 minutes or until the sauce thickens and coats the chicken. 

7. Season the dish

Add a little cracked black pepper and a squeeze of lime. Adjust seasoning to taste.

8. To serve

Divide the rice, caramel chicken, Chinese broccoli and any remaining lime wedges between serving plates. Sprinkle the coriander leaves, cashews and sliced chilli to taste over the caramel chicken.