pat's Recipe

Caramelized Black Pepper Chicken

Category: Poultry

1/2 cup dark brown sugar
3 Tbsp Asian fish sauce
1/4 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
1 Tbsp canola oil
1 shallot, thinly sliced
1 lb skinless, boneless chicken thighs, cut
into 1-inch pieces
4 cilantro sprigs

In a small bowl, combine the brown 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 bowl and garnish with the cilantro. Serve with Jasmine rice.

4 servings