Ingredients
½ cup dark brown sugar
About ¼ cup nam pla (fish sauce)
¼ cup water
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon coarsely ground pepper
2 fresh Thai chiles, halved, or dried red chiles
1 tablespoon canola oil
1 shallot, thinly sliced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 cilantro sprigs
Directions
Step 1
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
Step 2
Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve.
Notes
Because fish sauces vary in their saltiness, add the fish sauce to taste.
Serve With
Steamed jasmine rice.
Suggested Pairing
An oaky, round and ripe Napa Valley Chardonnay will balance the pepper-sweet sauce of this chicken dish.
