Ga Kho Vietnamese Chicken with Jasmin Rice

Start by prepping your ingredients. Peel and finely chop the garlic, ginger, and red onion. Finely slice the red chilli and spring onion on a diagonal. Roughly chop the green capsicum and chicken into bite-size pieces.

In a bowl, create a marinade by combining a third each of fish sauce, soy sauce, and brown sugar. Add the chicken to this marinade and let it soak in the flavours.

In a separate bowl, prepare the sauce for the dish by mixing together the remaining brown sugar, water, apple cider vinegar, fish sauce, and soy sauce. Stir until the sugar has dissolved.

While the chicken is marinating, cook the rice. Bring a saucepan of salted water to the boil and add the rice, allowing it to cook until tender (approximately 11 minutes). Once cooked, drain the rice and set it aside.

As the rice cooks, heat the olive oil in a wok over medium-high heat. Add the prepped red onion, garlic, and ginger to the wok, stir-frying until the onion softens and the mixture becomes fragrant.

Add the marinated chicken to the wok and sear it on the outside. Stir in the green capsicum and continue to stir fry.

Pour the previously prepared sauce into the wok and let the chicken cook until it begins to caramelize.

Take the wok off the heat and stir in the red chilli and spring onion. To serve, distribute the cooked rice among serving plates. Place the caramelized chicken (Ga Kho) atop the rice and sprinkle with sesame seeds. Enjoy your flavorful and delicious Vietnamese dish!