30-Minute Caramel Chicken Recipe for Weeknight Dinners

Want to try RiceSelect Jasmati rice? Hover over the photo to shop at Walmart.

This caramel chicken has been a family favorite for years. I originally shared it on the blog before, but a reader recently mentioned she couldn’t find the recipe, so I’m reposting it with clear instructions and photos.

All the ingredients for this dinner are easy to find at Walmart. While shopping there I picked up my favorite RiceSelect Jasmati rice. I choose RiceSelect because the rice cooks evenly, has a great texture and comes in a reusable, BPA-free container. It’s non-GMO and stores neatly in my pantry.

Why this recipe works

This dish is fast to prepare and perfect for a busy weeknight—ready in under 30 minutes. It’s budget friendly and yields a restaurant-quality dinner when paired with RiceSelect Jasmati rice. Caramel chicken is usually made with boneless, skinless chicken thighs because dark meat stays juicy and tolerates longer cooking times without drying out.

The sauce is pantry-friendly and simple: melted brown sugar combined with savory elements like soy and fish sauce, plus a touch of vinegar and spice. The result is a sweet, tangy and slightly spicy glaze that coats the chicken beautifully.

How to make it

Cut the chicken into 1½–2 inch pieces and place in a bowl. Lightly season with salt, pepper, garlic powder and onion powder, then add a little vegetable oil and toss to coat.

Heat a skillet over medium-high and sear the chicken on both sides for a few minutes to develop color.

Add the sauce ingredients to the skillet: chicken broth, apple cider vinegar, soy sauce, fish sauce (or oyster sauce if you prefer), ground ginger, crushed red pepper, brown sugar and minced garlic. Bring to a simmer and cook about 20 minutes, until the chicken is tender and the flavors meld.

To thicken the sauce, remove about 1/2 cup of hot liquid from the pan and whisk it with cornstarch in a small bowl until smooth. Pour the slurry back into the skillet, bring to a boil so the sauce thickens and becomes glossy, then simmer 3–5 minutes more. Taste and adjust seasoning, then garnish with sliced green onions.

Prepare the RiceSelect Jasmati rice according to the instructions on the container, then serve the caramel chicken over the rice. RiceSelect Arborio or any favorite RiceSelect variety also work well. Garnish with green onions or sesame seeds if desired.

What to serve with caramel chicken

Coleslaw

Mashed potatoes

Peruvian fried rice

Garden salad

Iceberg lettuce leaves (for lettuce wraps)

Tips and substitutions

• Can I use another sweetener? Yes—honey, maple syrup or your preferred sweetener will work, though texture and caramelization may vary.
• Flour instead of cornstarch? Yes, but the sauce won’t be as glossy if you use flour.
• Oven method? I haven’t tested this in the oven; stovetop braising gives the best glaze.
• Make-ahead: Store cooled chicken and sauce in an airtight container in the fridge for 3–4 days. Reheat gently on the stove.
• Add-ins: Try sliced jalapeños, chili peppers, lemongrass, onions, a drizzle of sesame oil, or sesame seeds on top for extra flavor and texture.
• Best chicken cuts: Dark meat (thighs, legs, wings, leg quarters) works best because it stays juicy. Chicken breast can be used but may dry out.
• Fish sauce substitute: Oyster sauce can be used; adjust to taste.

Caramel Chicken Recipe

April Boller Wright

Caramel Chicken is a simple chicken thigh recipe. The chicken is seared then simmered in a sweet and savory brown sugar sauce. It’s easy to make and serves well over rice with vegetables.

Prep Time
10 mins

Cook Time
20 mins

Course Dinner

Cuisine American

Servings 3 people

Ingredients

• 1/2 cup brown sugar
• 5 chicken thighs boneless, skinless
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 1/2 cup chicken broth
• 1/4-1/2 tsp crushed red pepper
• 1 1/2 tsp ground ginger
• 1 tbsp minced garlic
• 3 tbsp apple cider vinegar
• 1 tbsp fish sauce
• 1/4 cup soy sauce
• Juice of half a small lemon
• Sliced green onion for garnish
• Salt and pepper season lightly

Instructions

• Cut the chicken into 1½–2 inch pieces and place in a bowl.
• Lightly season with salt and pepper, then add garlic powder, onion powder and vegetable oil. Toss to coat.
• Sear the chicken in a hot skillet over medium-high heat until browned on both sides, a couple of minutes per side.
• Add chicken broth, apple cider vinegar, soy sauce, fish sauce, ginger, crushed red pepper, brown sugar and garlic. Simmer about 20 minutes until chicken is cooked through and tender.

To make the slurry

• Remove approximately 1/2 cup of hot liquid from the skillet and whisk with cornstarch in a small bowl until smooth.
• Stir the slurry into the skillet, bring to a boil until the sauce thickens, then simmer 3–5 minutes. Serve over RiceSelect rice and top with sliced green onions.

RiceSelect rice

• Cook RiceSelect Jasmati rice according to the package instructions. Serve the caramel chicken over the rice and garnish with green onions.

Notes

Tips

1. Swap sweeteners like honey or maple syrup if you prefer; results will vary slightly in texture and flavor.
2. Cornstarch yields a glossy finish; flour can be used but the glaze will be less shiny.
3. This recipe stores well. Refrigerate cooled chicken and sauce in an airtight container for 3–4 days.
4. Customize with jalapeños, lemongrass, onions, sesame oil or sesame seeds for extra flavor.
5. Dark meat is recommended for juiciness; chicken breast may dry out with longer cooking.
6. Oyster sauce can replace fish sauce if you prefer a different savory note.

Like this recipe? Leave a comment below!Let us know how it turned out.

Save this caramel chicken recipe to your Pinterest board for busy weeknights. Follow the blog on Pinterest for more recipes.

Check out these similar chicken thigh recipes

SWEET AND SOUR CHICKEN

TERIYAKI BAKED CHICKEN LEGS

HAWAIIAN SHOYU CHICKEN