Vietnamese-style caramelised chicken
Waitrose and Partners

Vietnamese-style caramelised chicken

This sweet and spicy dish is a perfect dinner for all the family. Packed with flavour and quick to prepare, it is sure to be a family favourite!

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 240g uncooked jasmine rice
  • 4 tbsp Waitrose Light Brown Soft Sugar
  • 2 lemon grass stalks, tough outer layers discarded, finely sliced
  • 25g fresh root ginger, cut into matchsticks
  • 1 red chilli, finely chopped (deseeded, if liked)
  • 2 tbsp reduced-salt soy sauce
  • 1 tbsp fish sauce
  • 1 lime, juice
  • ½ tbsp Vegetable oil
  • 6 British chicken thigh fillets, cut into 3cm chunks
  • 200g Tenderstem broccoli, trimmed and cut into 3cm pieces
  • 1 tbsp sesame seeds, toasted


  1. Prepare and cook the rice according to pack instructions. Meanwhile, put the sugar in a small pan with 100ml water, then warm over a medium heat until the sugar has dissolved. Add the lemon grass, ginger and chilli, bring to the boil and simmer for 3-4 minutes until syrupy. Remove from the heat, then add the soy and fi sh sauces, plus the lime juice. Set aside.

  2. Heat the oil in a large frying pan over a high heat. Fry the chicken for 5-6 minutes, until it takes on some colour. Add the broccoli and fry for 2-3 minutes more, then add the sauce and cook, stirring, for a fi nal 2 minutes, until everything is nicely coated. Ensure the chicken is thoroughly cooked until there is no pink meat and the juices run clear. Serve with the jasmine rice and toasted sesame seeds.

Cook’s tip

This recipe can also be made with prawns or chunks of salmon; just fry them for slightly less time than the chicken.


Typical values per serving when made using specific products in recipe


3,100kJ/ 739kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating