Caramelized Black Pepper Chicken

caramelized black pepper chickenSo I am kinda on an Asian food kick. Ok, that’s an understatement…if left to my own devices, I would be experiementing in the kitchen with Asian food every single day! I adapted this recipe from a recipe I found in Food and Wine magazine. It has Vietnamese flavors, and has a yummy balance of sweet, spicy, salty that is pretty addictive! I served it with steamed jasmine rice and some sauteed spinach with garlic, ginger, and a dash of sesame oil.

½ c dark brown sugar

3 T Asian Fish Sauce

¼ c water

3 T rice vinegar

1 t minced garlic

T 1 finely grated fresh ginger

1 t coarsely ground pepper

2 fresh Thai chiles, halved

1 T peanut oil

1 shallot, thinly sliced

1 lb skinless, boneless chicken thighs, cut into 1-inch pieces

4 cilantro sprigs

 

  1. In a small bowl, combine the brown sugar, fish sauce, water, rice vinegar and half of the ginger.
  2. Heat the oil in a large, deep skillet. Add the shallot, ginger, and chiles and cook over moderate heat until softened, about 4 minutes. Add the chicken and cook for 3-4 minutes, stirring occasionally. Add the fish sauce mixture to 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.

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Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Gluten-Free, Main Dishes, Quick and Easy

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