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Posted on Wed 21st February 2024

Vietnamese Ginger Chicken

A delightful blend of succulent chicken, fresh ginger, and the flavours of Vietnam. This Vietnamese ginger chicken stir-fry recipe is perfect for both beginners and seasoned cooks.




30 mins



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500g Chicken thighs

2 garlic cloves 

1 thumb size of ginger

2 small shallots

3 tbsp fish sauce

2 tbsp brown sugar / coconut palm sugar 

1 tsp white pepper. 

handful of coriander



Soak the shallots in warm water to make it easier to peel them. (Keep the water)

Then finely slice the shallots, finely dice the garlic and slice the ginger. 

Cut the chicken thighs into cubes.


Start by searing the chicken, then take it out and set to the side.

Next fry off the shallots, garlic and ginger on a high heat. Be sure to allow them to crisp up a little, as that will add to the flavour of the caramel sauce.

Now add the sugar and fish sauce, and cook until it melts. Add the white pepper, and once the sauce begins to caramelize the chicken can go back in.

Combine well, along with a ladle of shallot water, and braise for 4-5 minutes. Add the coriander.  Once the chicken is nicely wrapped with the sauce, with a little sauce left at the bottom of the wok, you’re ready to serve. 

How to cook Vietnamese Ginger Chicken