Asian Caramel Chicken with Mushrooms

A very flavourful dish for a minimal amount of effort. If you have the ingredients, this takes about 15 minutes to prepare and another 10-15 to cook.  A nice balance of sweet, salt and vinegar and the peanuts really make it pop. Asian spices & sauces are easy to find here in Nepal and I had no trouble sourcing out ingredients for this recipe.

Might be a little strong tasting for some babies & toddlers - even my little "foodie" only ate a few bites and then preferred the accompanying rice. I was surprised because it is quite sweet. My husband and I loved it!

I came across a few versions of this very tasty dish online, and then eventually adapted a few recipes to suit me. It can be made easily without the mushrooms, or you could try subbing in some other veggies.

Asian Caramel Chicken with Mushrooms

Serves 2-4

Ingredients

• 500g cubed chicken (thighs or other dark meat are best), trimmed of excess fat and cut into 1 inch pieces
• 1 1/2 - 2 cups oyster mushrooms, roughly chopped
• 3/4 cup brown sugar
• 1/3 cup cold water
• 1/3 cup fish sauce
• 1/3 cup rice vinegar
• 1 1/2 tbsp soy sauce 
• 5 cloves garlic chopped fine
• 1 tbsp grated fresh ginger
• 1/2 cup roasted peanuts, preferably unsalted
• 1 -2 bunch green onions, washed and chopped
• 1-2 tbsp vegetable oil

Directions

1. In a bowl, make the sauce. Combine sugar, water, fish sauce, vinegar, soy, garlic and ginger. Whisk 1-2 minutes until the sugar is dissolved. 
2. Heat oil in a large skillet over medium-high heat. 
3. Add chicken and mushrooms.
4. Add 1/2 of the sauce and cook about 5 minutes on high.
5. Add the rest of the sauce and cook until sauce is reduced and chicken is cooked 6 or 7 minutes. Stir frequently.
6. Stir in peanuts and green onions and cook 1 minute.

Serve with rice and steamed vegetables. 

Delicious!