What I had planned for dinner last night was not really exciting me, so I threw this together spur of the moment. And am I glad I did!!! It was easy, fast and delicious! I served the chicken over steamed brown jasmine rice.
Keep in mind fish sauces vary in their saltiness, so add the fish sauce to taste. I use A Taste of Thai and ¼ cup was too salty for me.
Caramelized Black Pepper Chicken
Courtesy of Food & Wine
½ cup dark brown sugar
About ¼ cup fish sauce (nam pla)
¼ cup water
3 tbsp rice vinegar
1 tsp minced garlic
1 tsp finely grated fresh ginger
1 tsp coarsely ground pepper
2 fresh Thai chiles, halved, or dried red chiles
1 tbsp canola oil
1 shallot, thinly sliced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 cilantro sprigs
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve.
For a printable version of this recipe, please click here.