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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1/2 cup dark brown sugar 3 tbsp. Asian fish sauce 1/4 cup water 3 tbsp. rice vinegar 1 tsp. minced fresh garlic 1 tsp. peeled, finely grated fresh ginger 1 tsp. coarse ground black pepper 2 fresh Thai chilies, stemmed and halved 1 tbsp. vegetable oil 1/4 cup thinly sliced shallot 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces hot, freshly cooked rice
Directions
Stir together the sugar, fish sauce, water, rice vinegar, garlic, ginger, black pepper and chilies in a small bowl. Heat the oil in a large skillet over medium heat. Add the shallot and cook about 4 minutes until softened, stirring frequently. Add the chicken and the fish sauce mixture and simmer about 10 minutes until the chicken is cooked through, stirring occasionally. Serve hot over freshly cooked rice if desired.
Serves 4.
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