eCook Meal
Vietnamese Caramelised Ginger Chicken
with cucumber salad & Asian slaw
Vibrant colours meet fragrant fresh ingredients, which are all combined with umami-rich sauces & slaws. Prepare your palate for a taste adventure, Chef, starting with the caramelised brown sugar & fish sauce chicken, with aromatic notes of spicy ginger & chilli. Served with a zesty Asian cabbage slaw, a sesame seed & cucumber combo, with a steaming portion of jasmine rice.
Serving guide
Choose your portion size.
STEAMING RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COOLING Cucumber
In a bowl, combine the Cucumber, ½ the spring onion greens, cucumber dressing, and ½ sesame seeds. Season and set to the side. In a seperate bowl, combine the shredded cabbage, a drizzle of olive oil and a squeeze of lemon juice. Season and set aside.
FRAGRANT Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the ginger, spring onion whites and fresh chilli until fragrant for 1-2 minutes. Then add the fish sauce, brown sugar and 50ml [100ml]|#7DA0D7 of water. Allow this to simmer until the sauce is thick and sticky. Remove from the heat and season. Add back the chicken and any remaining juices, toss in the sauce until fully coated.
A PLATE TO BE PROUD OF
Bowl up the jasmine rice, top with the caramel ginger Chicken. Add the Cucumber salad and Asian slaw alongside the rice and chicken. Garnish with the other ½ of the spring onion greens, cashew nuts and sesame seeds. Well done, Chef!
STEAMING RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COOLING Cucumber
In a bowl, combine the Cucumber, ½ the spring onion greens, cucumber dressing, and ½ sesame seeds. Season and set to the side. In a seperate bowl, combine the shredded cabbage, a drizzle of olive oil and a squeeze of lemon juice. Season and set aside.
FRAGRANT Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the ginger, spring onion whites and fresh chilli until fragrant for 1-2 minutes. Then add the fish sauce, brown sugar and 50ml [100ml]|#7DA0D7 of water. Allow this to simmer until the sauce is thick and sticky. Remove from the heat and season. Add back the chicken and any remaining juices, toss in the sauce until fully coated.
A PLATE TO BE PROUD OF
Bowl up the jasmine rice, top with the caramel ginger Chicken. Add the Cucumber salad and Asian slaw alongside the rice and chicken. Garnish with the other ½ of the spring onion greens, cashew nuts and sesame seeds. Well done, Chef!
STEAMING RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COOLING Cucumber
In a bowl, combine the Cucumber, ½ the spring onion greens, cucumber dressing, and ½ sesame seeds. Season and set to the side. In a seperate bowl, combine the shredded cabbage, a drizzle of olive oil and a squeeze of lemon juice. Season and set aside.
FRAGRANT Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite sized pieces. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the ginger, spring onion whites and fresh chilli until fragrant for 2-3 minutes. Then add the fish sauce, brown sugar and 150ml [200ml]|#7DA0D7 of water. Allow this to simmer until the sauce is thick and sticky. Remove from the heat and season. Add back the chicken and any remaining juices, toss in the sauce until fully coated.
A PLATE TO BE PROUD OF
Bowl up the jasmine rice, top with the caramel ginger Chicken. Add the Cucumber salad and Asian slaw alongside the rice and chicken. Garnish with the other ½ of the spring onion greens, cashew nuts and sesame seeds. Well done, Chef!
STEAMING RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COOLING Cucumber
In a bowl, combine the Cucumber, ½ the spring onion greens, cucumber dressing, and ½ sesame seeds. Season and set to the side. In a seperate bowl, combine the shredded cabbage, a drizzle of olive oil and a squeeze of lemon juice. Season and set aside.
FRAGRANT Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite sized pieces. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the ginger, spring onion whites and fresh chilli until fragrant for 2-3 minutes. Then add the fish sauce, brown sugar and 150ml [200ml]|#7DA0D7 of water. Allow this to simmer until the sauce is thick and sticky. Remove from the heat and season. Add back the chicken and any remaining juices, toss in the sauce until fully coated.
A PLATE TO BE PROUD OF
Bowl up the jasmine rice, top with the caramel ginger Chicken. Add the Cucumber salad and Asian slaw alongside the rice and chicken. Garnish with the other ½ of the spring onion greens, cashew nuts and sesame seeds. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R288.64
for 4 servings · R72.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Shredded Cabbage needs 300 gChinese Cabbage 300 g 300 g at R29.99 · 100% of packR29.99
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Brown Sugar needs 80 mlLight Brown Sugar 1 kg R34.99 · whole pack (size can't be divided)R34.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fish Sauce needs 60 mlBlue Elephant Fish Sauce 200 ml 200 ml at R55.99 · 30% of packR16.80
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Cucumber Dressing
- Cucumber
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vietnamese Caramelised Ginger Chicken?
The preparation time for Vietnamese Caramelised Ginger Chicken with cucumber salad & Asian slaw is between 20 and 25 minutes.
What is the total time required to make Vietnamese Caramelised Ginger Chicken with cucumber salad & Asian slaw?
The total time required to make Vietnamese Caramelised Ginger Chicken with cucumber salad & Asian slaw is between 20 and 25 minutes.
How many servings does Vietnamese Caramelised Ginger Chicken provide?
4 servings
What are the main ingredients in Vietnamese Caramelised Ginger Chicken?
Brown Sugar, Cashew Nuts, Cucumber, Cucumber Dressing, Fish, Fish Sauce, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Ginger, Jasmine Rice, Lemon, Lemons, Shredded Cabbage, Spring Onion/s, Spring Onions, White Sesame Seeds
What is the nutritional information of Vietnamese Caramelised Ginger Chicken?
Calories: 861, Carbs: 124 grams, Fat: grams, Protein: 52.1 grams, Sugar: 29.8 grams, Salt: 2559 grams
How do I prepare Vietnamese Caramelised Ginger Chicken?
FRAGRANT CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the ginger, spring onion whites and fresh chilli until fragrant for 1-2 minutes. Then add the fish sauce, brown sugar and 50ml [100ml]|#7DA0D7 of water. Allow this to simmer until the sauce is thick and sticky. Remove from the heat and season. Add back the chicken and any remaining juices, toss in the sauce until fully coated. A PLATE TO BE PROUD OF: Bowl up the jasmine rice, top with the caramel ginger chicken. Add the cucumber salad and Asian slaw alongside the rice and chicken. Garnish with the other ½ of the spring onion greens, cashew nuts and sesame seeds. Well done, Chef! COOLING CUCUMBER: In a bowl, combine the cucumber, ½ the spring onion greens, cucumber dressing, and ½ sesame seeds. Season and set to the side. In a seperate bowl, combine the shredded cabbage, a drizzle of olive oil and a squeeze of lemon juice. Season and set aside. STEAMING RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Vietnamese Caramelised Ginger Chicken?
Brown Sugar, Cashew Nuts, Cucumber, Cucumber Dressing, Fish, Fish Sauce, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Ginger, Jasmine Rice, Lemon, Lemons, Shredded Cabbage, Spring Onion/s, Spring Onions, White Sesame Seeds
How many calories does Vietnamese Caramelised Ginger Chicken have?
861 calories
How much fat content does Vietnamese Caramelised Ginger Chicken have?
grams