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Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add chicken; cook 2 minutes. Turn chicken; add ginger, garlic, and shallot. Cook 1 minute, stirring frequently. Combine 1/4 cup stock, sugar, and next 5 ingredients (through red pepper) in a bowl. Add to pan; cook 1 minute. Reduce heat to medium-low; simmer 7 minutes or until sauce has thickened and chicken is done. Stir in green onions.
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Stainless saucepan for sauces, reductions, emulsifications
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Grow Vietnamese coriander — laksa leaf, pho garnish, salad
Stainless saucepan for sauces, reductions, emulsifications