Take Out Chicken

serves 4

1/2 cup dark brown sugar
1/4 cup fish sauce (can be found on the Asain food aisle)
1/4 cup water
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon pepper
2 fresh Thai chiles
1 tablespoon canola oil
1 shallot, thinly sliced
1 pound skinless, boneless, chicken thighs, cut into 1-inch pieces
handful of chopped cilantro

1. In a small bowl, whisk together the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside

2. Heat canola oil in large skillet. Add the shallot and cook over medium heat until softened, approximately 5 minutes. When shallot has softened, add the fish sauce mixture and the chicken. Simmer over high heat until the chicken is cooked through, about 10 minutes. The sauce will begin to thicken and the chicken turns this nice caramel brown color.

3. When chicken is done, transfer to serving bowl. Garnish with cilantro and serve with steamed jasmine rice.

adapted by Food & Wine