Login
Create Account
Caramelized Black Pepper Chicken From Charles Phan
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Chicken Stir Fry
-
Main Ingredient
Chicken
-
Category: Poultry
-
Cuisine: Asian
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
https://food52.com/recipes/82718-caramelized-black-pepper-chicken-recipe
-
Tags:
-
Notes:
Leftover sauce can be stored airtight in the refrigerator for more quick dinners.
-
Posted By: gardner.marilyn
-
Posted On: Jul 24, 2020
Number of Servings:
Ingredients:
- 1 - pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 - tablespoon canola oil, divided
- 1/2 - cup dark brown sugar
- 1/4 - cup fish sauce (nam pla)
- 1/4 - cup water
- 3 tablespoons - rice vinegar
- 1 - shallot, thinly sliced
- 1 - teaspoon one-inch piece of fresh ginger, julienned (or more)
- 1 - teaspoon minced garlic
- 2 - fresh Thai chiles, halved, or dried red chiles
- 1 - teaspoon coarsely ground black pepper
- 4 - cilantro sprigs (optional)
- - kosher salt
- - steamed jasmine rice for serving
Directions:
In a bowl, combine the chicken, 1 teaspoon of the oil and a good pinch of kosher salt. Stir to combine.
In a small saucepan, combine the brown sugar, fish sauce, water, and rice vinegar. Heat on medium until the sugar dissolves, and then turn the heat down to low.
Heat the remaining oil in a large deep skillet over medium heat. Add the shallot and cook in the skillet for about one minute. Add the ginger and garlic and cook until softened, about 3 more minutes. Add the chicken and chiles and cook for about one minute.
Add about half of the fish sauce mixture to the chicken along with the black pepper. Simmer over medium-high heat, until the chicken is cooked through, about 10 minutes. Taste and decide if you\'d like more sauce—if so, add it, then briefly simmer again.
Transfer to a serving bowl, garnish with the cilantro and serve with rice.
Comments