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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These thighs get a dark golden, sticky coating that is irresistible. Adapted from The Instant Cook, by Donna Hay. Ingredients:
2 teaspoons vegetable oil or 2 teaspoons peanut oil |
4 large red chili peppers, peeled and chopped |
1 tablespoon freshly grated gingerroot |
1 lime (juice only) |
3 tablespoons fish sauce |
1/3 cup dark brown sugar |
8 (1 1/4 lb) boneless skinless chicken thighs, cut in half |
2 tablespoons cilantro leaves |
Directions:
1. In a skillet over medium-high heat, heat the oil, chili peppers and ginger; cook 1 minute.
2. Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute.
3. Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn't burn. Sprinkle with cilantro.
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