Vietnamese · Salad

Crispy Chicken Breast with caramel and pepper

This Vietnamese Tabbouleh leans on caramel and pepper to do the heavy lifting. We crisp the Chicken Breast for real depth, then bring it together in one pan.

4.5 from 1,226 cooks

Prep12 min

Cook25 min

Serves6

LevelEasy

Members' recipe

Crispy Chicken Breast with caramel and pepper

Ingredients

500gchicken breasts
750mlstock
1 large, choppedonion
6 clovesgarlic
2 tsphoisin

Method

Prep everything first: chop the aromatics, measure the caramel and pepper elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Vietnamese

Charred Pork with caramel and pepper

The kind of Vietnamese plate you make on repeat. caramel and pepper, a proper char, and a...

1 hr · Easy

Herbal Chicken Thigh Chowder with lemongrass and chilli

Vietnamese

Herbal Chicken Thigh Chowder with lemongrass and chilli

A herbal take on Chicken Thigh Chowder, built on lemongrass and chilli and finished the way we...

24 min · Medium

Vietnamese

Vietnamese Chicken Breast Salad

Weeknight-friendly Chicken Breast Salad with the ginger and star anise we come back to again...

45 min · Easy

Light Pork Flatbread with lemongrass and chilli

Vietnamese Members

Vietnamese

Light Pork Flatbread with lemongrass and chilli

Our tested Pan-Seared Pork Flatbread: light, generous, and balanced with lemongrass and chilli....

35 min · Easy