Monday, October 10, 2011
Caramelized Black Pepper Chicken
I have been wanting to try this for a while, and now that we are finally in our new apartment (which means I have a kitchen again!) I got to try it tonight.
The flavors are wonderful- definitely Thai influenced. I served it over brown jasmine rice with some bok choy on the side.
2/3 cup dark brown sugar
1/3 cup fish sauce
1/3 cup rice wine vinegar
1/2 cup water
2 T vegetable oil
2 teaspoons freshly grated garlic and 2 teaspoons freshly grated ginger
2 teaspoons black pepper
1 or 2 fresh Thai chiles (I used serrano chiles)
2 shallots, thinly sliced (I sliced up some white onion)
2 lb. organic boneless, skinless chicken breasts, cut into small pieces
2 T coarsely chopped cilantro
1.) In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper, and chiles, and reserve.
2.) In a large skillet, heat oil over medium high; cook the shallots until soft and a bit brown, about 3 minutes. Add the chicken and stir fry, browning the pieces all over. Add the sugar mixture and simmer over high heat until the chicken is cooked through. Stir in the cilantro and serve.