Here’s a quick and easy version of a Vietnamese dish that Food & Wine included in their September 2018 issue. The dish has a delicious combination of sweet, heat and salt from the brown sugar, Thai peppers and fish sauce, respectively. Better yet, you probably already have most of all of the ingredients already on hand.
It’s basically a stir-fry, so ensure that you have all your ingredients measured and ready to go because once you get the skillet or wok hot, you’ll have to move quickly.
This chicken goes great served over/with white or brown rice.
What you’ll need:
- 0.5 cups brown sugar
- 0.25 cups fish sauce (yeah, that’s a ton of sodium right there, cut back if you feel it’s too much)
- 0.25 water (I’m not convinced this is necessary)
- 3T rice vinegar or sushi seasoning (the stuff shown here)
- 1t garlic, minced
- 1t grated ginger or ginger paste
- 1t black pepper, course ground, if possible
- 2 Thai chilies chopped (seed them if you want to lose some of the heat)
- 1T canola or other vegetable oil (not olive)
- 1 large shallot, thinly sliced
- 1 lb boneless chicken thighs cut into 1- to 2-inch pieces
- A few cilantro sprigs, as a garnish
What to do:
Mix the sugar, fish sauce, water (if using), rice vinegar, garlic, binger, black pepper and chilies in a small bowl.
Heat the oil in your favorite fry pan or wok and consider how much of a complete a traitor you think our stooge attorney general, william barr, is. If you’re not too pissed to continue cooking, add the sliced shallot and cook until it softens, about 4-5 minutes.
Add the sugar-fish-sauce-etc. mixture and the chicken to the wok and bring to a simmer. Continue cooking for about 10 or so minutes until the chicken pieces are cooked through.
Garnish with cilantro and serve with rice.