This 30-minute chicken dinner will quickly become a family favorite.
I debated featuring this recipe because it’s not the prettiest dish. But I love anything with caramelized onions. Sadly, I have children that take after me and they’ve been known to eat up all the onions before I get a chance to beat them to it. This dish is so quick to prepare, so it’s a great supper for a weekday night. Feel free to add vegetables like bell peppers or julienned carrots to the pan, once the chicken is white and just about cooked through.
Caramel Chicken
Ingredients
- 2 very large onions, diced
- 3⁄4- 1 lb chicken, cut into thin small strips
- Sauce:
- 3 tablespoons sugar
- 1½ tablespoons lemon juice
- 3 tablespoons water
- 1½ teaspoons potato starch
- 3⁄4 teaspoon salt
Instructions
- Heat oil in a large saute pan (use the largest one you have) over medium heat. Add onions and saute for 12 to 15 minutes, until golden. Move onions to the side. Add chicken and saute for 5 to 6 minutes, until white.
- In a small bowl, combine all sauce ingredients. Add to chicken. Raise heat to high and cook until chicken and onions are golden, about 5 minutes.
Recipe originally appeared in Ami Magazine
Edited: this chicken freezes well.
This looks delicious!! Totally making this on pesach. Thank you for posting recipes with few processed ingredients, that has become a rarity these days. I’m sure it will not disappoint ????
Must try! Have made this recipe before, it’s a family favorite across the board!!
Sounds great. Going to make it this week after we turn over, but everyone still needs to eat!! Thanks.
Which chicken goes with this recipe?
Boneless chicken breast.
Thanks! I’ll be trying it iy”h!
Im confused- we keep the onions in the pan just move it to the side while we cook chicken?
Yes. However if you plan on doubling the recipe you won’t have room to keep it in the pan, so simple remove it and add it back in after chicken has mostly cooked through.
Does this freeze well?
I made this chicken and is was really delicious and enjoyed by all!
I found the onions needed a much longer cooking time – around 45 mins and I also left the chicken to cook quite a bit longer afterwards stirring constantly.
It froze beautifully and made a nice change from all the meat on Pesach! A true winner recipe!
How does it get the red colour?
I was wondering the same thing. What gives this dish that red color?
For during the year can I use corn starch?