From the hills of Hollywood (think Nicole Richie and Ms. GOOP herself) to the stone-cold streets of New York City, this recipe is making the celebrity rounds. But it wasn’t until my stylish sister alerted me to it did I decide to put my spin on it and give it a go. I’ve tweaked the cooking method to include a simple extra step of reducing the leftover sauce. It’s a quick tip I’ve picked up from being in culinary school and it really adds an extra punch of sweet and fiery flavor.
- 1/3 cup dark brown sugar
- 1/4 cup fish sauce
- 1/4 cup water
- 3 Tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon black pepper
- 2 dried red chilies, halved
- 1 Tablespoon canola oil
- 1 shallot, minced
- 1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
- Cilantro for garnish
- In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside.
- Heat the canola oil in a large deep pan.
- Add the shallots and cook until soft (about 3 minutes).
- Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat.
- Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan.
- Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat.
- Garnish with cilantro and serve with rice or veggies.
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Recipe adapted from Food&Wine.
The first time I made it everyone thought it tasted a little blah…this time I marinated the chicken in the sauce for about 20 minutes and I stirred in 1 tablespoon orange marmaled when I let the sauce simmer…Wow! What a difference that made!! The taste, the color…I recommend the tweak
Love the addition of orange marmalade, Lia! Thanks so much for your review!
So glad you enjoyed the recipe, Patti!
Hi justataste, my name is Maria. This is an amazing recipe. I love all your recipes so much that I added this one to my blog, but giving the link to here, as the original source, as I always do with everything I publish. Thank you very much for your time and kind consideration and for the excellent recipes you bring to us.