Caramelized Black Pepper Chicken
by Charles Phan
Yield: 4Prep: Prep: 25 minsTotal: Total: 35 mins
Ingredients
You have 4 of 10
produce
- ○2Thai chiles(fresh, halved)
- ○4cilantro(sprigs)
- ✓1shallot(thinly sliced)
- ✓1 teaspoongarlic(minced)
- ○1 teaspoonginger(finely grated, fresh)
protein
- ○1 poundchicken thighs(skinless, boneless, cut into 1-inch pieces)
pantry staple
- ○1/2 cupdark brown sugar
- ✓1/4 cupfish sauce
- ✓1/4 cupwater
- ✓3 tablespoonsrice vinegar
- ✓1 teaspoonblack pepper(coarsely ground)
- ○1 tablespooncanola oil
Instructions
- 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.
My notes
Because fish sauces vary in their saltiness, Phan advises adding the fish sauce to taste.