From GOOP.com
Caramelized Black Pepper Chicken
SERVES: 4 generously
TIME: 10 minutes
2/3 cup dark brown sugar (unrefined)
1/3 cup fish sauce
1/3 cup rice vinegar
1/2 cup water
2 teaspoons finely grated garlic
2 teaspoons finely grated ginger
2 teaspoons coarsely ground pepper
1 or 2 fresh Thai chilis (to your taste!), halved
2 tablespoons vegetable oil
2 shallots, thinly sliced
2 pounds organic boneless, skinless chicken breasts, cut into small pieces (1/2”)
2 tablespoons coarsely chopped cilantro
In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper and chili and reserve.
In a large skillet, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes. Add the chicken and stir-fry, browning it all over, about a minute. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes. Stir in the cilantro and serve.
Comments (2)
yum yum yum. and interesting too - we just made thai basil chicken the other day (the monrovia farmer's market now has this great vietnamese farmer who sells organic chinese/vietnamese produce, hence the thai basil), and the recipe is almost exactly like this one, minus the brown sugar.
Mmm...that looks delicious!