Garlic Caramel Chicken

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By: The Homemakers Test Kitchen

A caramel sauce coats sautéed chunks of boneless chicken in this unique sweet-and-savoury Chinese-style dish. Serve with rice to enjoy with the extra sauce.

Ingredients

1 lb (500 g) boneless skinless chicken thighs or breasts

1 bunch green onions

1/2 cup (125 mL) granulated sugar

1/4 cup (60 mL) low-sodium soy sauce

8 cloves garlic, minced

1 tbsp (15 mL) toasted sesame seeds (optional)

Pepper and vegetable oil

Preparation

Slice chicken into scant ½-inch (1 cm) thick slices; set aside. Cut green onions into 1-inch (2.5 cm) long pieces.

In saucepan, cook sugar over medium-low heat, shaking pan occasionally but not stirring, until melted and golden brown. Remove pan from heat; pour in soy sauce, averting eyes. Stir until boiling stops; return to heat and boil, stirring, until thick and syrupy, about 1 minute. Stir in ¾ tsp (4 mL) pepper. Remove from heat; set aside.

In wok or skillet, heat 2 tbsp (30 mL) oil over high heat; stir-fry garlic until golden, about 30 seconds. Add chicken and green onions; stir-fry until chicken is no longer pink in centre, 3 to 5 minutes. Stir in caramel sauce; stir-fry until chicken is well coated, 1 to 2 minutes. Sprinkle with sesame seeds (if using).

Serving(s): 4

Nutritional Information
Per serving: about
Calories	328
Protein	23 g
Fat (total)	13 g
Sat. Fat	2 g
Carbohydrate	31 g
Fibre	1 g
Cholesterol	94 mg
Sodium	703 mg
Calcium	4 % RDI
Iron	16 % RDI
Vitamin A	3 % RDI
Vitamin C	12 % RDI
Folate	10 % RDI

Also in this menu:

Easy breezy dinners

Source

Homemakers Magazine: February/March 2005

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