- 4
- 35 mins
Ingredients
- Variation for 2 from Food 52:
- 1/2 cup dark brown sugar
- 1/4 About 1/4 cup fish sauce (nam pla)
- 1/4 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
- Stir-Fry:
- 10 ounces boneless chicken thigh
- 3 tablespoons cornstarch
- 1/2 cup chopped white onion
- 1/2 cup frozen peas and carrots, thawed
- 10 tablespoons peanut oil
- 1 to 2 cups hot steamed rice
- Black Pepper Sauce:
- 1/4 cup oyster sauce
- 1 teaspoon dark sweet soy sauce
- 1 teaspoon rice wine or dry sherry
- 1/2 tablespoon black pepper
Preparation
Step 1
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
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, Phan advises adding the fish sauce to taste. Serve With Steamed jasmine rice
Variation:
1. Mix sauce ingredients in small bowl and set aside.
2. Dice chicken into 1/2-inch pieces.
3. Toss chicken with cornstarch and shake off excess.
4. Heat 1/2 cup oil in a wok or deep skillet.
5. Fry coated chicken pieces in hot oil until golden and cooked through; drain on paper towels.
6. Heat remaining 2 tablespoons oil in skillet and add onion, cooking until translucent; add peas and carrots and cook one minute more.
7. Stir in fried chicken pieces with sauce, and cook until everything is hot.
8. Serve with hot steamed rice.