Caramelized Black Pepper Chicken

Yield: 4 servings

Prep Time: 20 min

Cook Time: 15 min

Ingredients:

1/3 cup dark brown sugar
¼ cup fish sauce
¼ 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

Directions:

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.