Caramelized Black Pepper Chicken
★★☆☆☆
Ingredients
- 1/2 cup dark brown sugar (unrefined) (118 ml)
- 1/3 cup fish sauce (78.9 ml)
- 1/3 cup rice vinegar (78.9 ml)
- 1/2 cup water (118 ml)
- 2 tsp finely grated garlic (9.9 ml)
- 2 tsp finely grated ginger (9.9 ml)
- 2 tsp coarsely ground black pepper (9.9 ml)
- 1 or 2 fresh Thai chilies, halved (to taste)
- 2 Tbsp vegetable oil (29.6 ml)
- 2 shallots, thinly sliced
- 2 pounds boneless, skinless chicken breasts, cut into 4-inch pieces (907 g)
- 2 Tbsp coarsely chopped cilantro (29.6 ml)
Instructions
- Combine sugar, fish sauce, vinegar, water, garlic, ginger, pepper, and chilies in a small bowl. Set aside.\n2. Heat oil in a large skillet over medium-high heat. Cook shallots until softened and slightly browned, about 3 minutes.\n3. Add chicken and stir-fry, browning on all sides, for about 1 minute.\n4. Add the sugar mixture and simmer over high heat until the chicken is cooked through, about 6 minutes.\n5. Stir in cilantro and serve.
Wine Pairing: Fruity White (Riesling) — Riesling or a light, fruity white wine.