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Categories:
chicken thighs onion fresh gingerroot garlic sweet chili sauce fish sauce red pepper vegetable oil kosher salt black pepper
Viewed: 92 - Published at: 8 years agoIngredients
- 2 lbs boneless skinless chicken thighs, trimmed and cut in small strips
- 1 medium onion, cut in strips
- 1/4 cup fresh gingerroot, cut in very thin strips
- 4 garlic cloves, minced
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon fish sauce
- 2 tablespoons crushed red pepper flakes
- vegetable oil
- kosher salt
- black pepper
Method
- Fry the 1/2 of the onions, 1/2 of the ginger, and all the garlic in a very hot pan/pot with vegetable oil. (Add ingredients to the pan in the above mentioned order so that you don't burn the garlic).
- After browning the edges of the onions (about 2-3 mins), add chicken. Fry for five more minutes.
- Add sweet chili sauce, fish sauce, red pepper flakes. (You can add salt/pepper here too if you are familiar with this dish, otherwise wait so that you don't oversalt.).
- Reduce heat to med-low and allow the chicken to simmer without the lid for about 20 minutes, stirring occasionally. The liquid should reduce by at least half.
- Salt/pepper to taste. (The chicken should be fully cooked at this point, so you can taste the sauce.).
- Add the rest of the onions and ginger, then cook for 3-5 more minutes.
- Enjoy with jasmine rice.
