Prep 20 mins
Cook 15 mins
From Food and Wine Magazine. I've never had jasmine rice since Zaar World Wide Tour #6. I am so now digging this stuff! Forgot, if you're 'pepper' intolerant, cut it back. Go the length and garish with cilantro and if you must, sub jasmine rice with white, but you'd be missing out.
- 1⁄2 cup brown sugar
- 3 tablespoons fish sauce (nam pla and add to taste)
- 1⁄4 cup water
- 3 tablespoons rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon finely grated ginger
- 1 teaspoon ground pepper
- 2 Thai chiles, halved (can sub dried red chiles)
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
- 1 shallot, thinly sliced
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces (can sub thighs)
- cilantro, to garnish
- hot cooked jasmine rice
- In a small bowl, combine sugar, fish sauce, water, vinegar, garlic, ginger, pepper and chiles. Set aside.
- In a large, deep skillet, heat oil over high. Add sugar mixture and chicken to skillet. Stirring frequently, cook until chicken is cooked through, about 10 minutes. Garnish with cilantro and serve over jasmine rice.
This was delicious and very easy to make. I used a wok and I seared semi-frozen chicken breasts on very high heat first and then tossed the sauce in to reduce and it turned out perfect. Very easy to put the rice in the rice cooker, do the chopping and by the time the rice is ready the rest of dinner is ready too. The whole family raved! Thanks for posting!
Why, why, why would you bother to go out for take-aways when you can make such a quick, delicious and perfectly spiced and relatively healthy dinner in minutes for pennies at home?! We LOVED this thanks gailanng. I made it for the two of us using half the chicken, 2 teaspoons of oil and all the sauce ingredients (we do love sauce) you don't say what to do with the shallot, so I cooked it briefly in the hot oil before going on with the sauce. I took note of the other reviewer and reduced the sauce mix a bit before adding in my chicken which I cooked for 7 minutes. A great recipe using pantry staples and things we always have on hand. I'll be making this again, maybe trying prawns/shrimp in it next time.
This is really good! Cooking the chicken in the sauce left it a little dry by the time the sauce reduced so next time I think I'll let the sauce reduce a bit first. The flavor is incredible, we really enjoyed this dish!