We had boneless chicken thighs on hand and tried out Andrea Nguyen’s 30 min, one pot recipe: https://www.latimes.com/recipe/chicken-and-ginger-in-caramel-sauce-ga-kho
In case the link leads to a paywall, the ingredients are: 1:5 lb boneless chicken thighs (trimmed of fat and cut into 1″ chunks), 3 Tbsp bittersweet caramel sauce, 2 Tbsp fish sauce, 2 Tbsp water, a 2-inch piece of ginger (sliced into coins and lightlu smashed), and 1/4 tsp salt. You place all ingredients in one pot (we used a large All-Clad nonstick Dutch oven), cover and cook on medium for 10 mins (stirring occasionally), then remove cover and cook until sauce has reduced (about 5 mins). Leave on burner but cover pot and let sit for 5 additional mins. Garnish with chopped scallion greens and serve with rice. We found this dish a bit flat and too ginger-forward. (May 2023)
Cooking Adventures 