15-Minute Caramelized Black Pepper Chicken

15-Minute Caramelized Black Pepper Chicken

Ingredients

Serves 4

1 lb / 453 gr skinless, boneless chicken thighs (or breasts), cut into 1-inch pieces

½ cup / 2.3 oz / 60 gr raw coconut palm sugar (or honey)

4 tablespoons fish sauce (I used Red Boat)

4 tablespoons water

3 tablespoons rice vinegar

1 garlic clove, minced

1 teaspoon finely grated fresh ginger

1 teaspoon coarsely ground pepper (or ½ teaspoon finely ground pepper)

2 dried red chiles, crushed

1 tablespoon olive oil

1 shallot (or small onion), thinly sliced

Handful fresh cilantro, chopped

Directions

In a small bowl, combine the coconut sugar, fish sauce, water, rice vinegar, garlic,

ginger, pepper and chiles and mix until the sugar dissolves.

Heat the olive oil in a large deep skillet over medium heat. Add the shallot and saute’ until softened, about 4 to 5 minutes.

Add the chicken pieces and fish sauce mixture and simmer over high heat until the chicken is cooked through and the sauce thickens and caramelizes, about 10 minutes.

Transfer to a serving bowl, garnish with the cilantro and serve.