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    Caramelized Black Pepper Chicken

    Read original issue here

    ingredients

    makes 4

    • 2/3 cup dark brown sugar (unrefined)
    • 1/3 cup fish sauce
    • 1/3 cup rice vinegar
    • 1/2 cup water
    • 2 teaspoons finely grated garlic
    • 2 teaspoons finely grated ginger
    • 2 teaspoons coarsely ground pepper
    • 1 or 2 fresh thai chilis (to your taste!), halved
    • 2 tablespoons vegetable oil
    • 2 shallots, thinly sliced
    • 2 pounds organic boneless, skinless chicken breasts, cut into small pieces (1/2")
    • 2 tablespoons coarsely chopped cilantro

    preparation

    1. In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper and chili. Reserve.

    2. In a large skillet, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes.

    3. Add the chicken and stir-fry, browning it all over, about a minute.

    4. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes.

    5. Stir in the cilantro and serve.

     
    Adapted from Charles Phan's Caramelized Black Pepper Chicken published in Food & Wine, December 1998.



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