Sticky Thai Chicken
The deceptively simple ingredients in this sauce give off a strong aroma as they cook, but the result is terrific. The thighs get a dark golden, sticky coating that is irresistible. They’re even good cold the next day.
Ingredients:
2 teaspoons vegetable or peanut oil
4 large red chili peppers, peeled and chopped (may substitute 1 teaspoon dried red pepper flakes)
1 tablespoon freshly grated ginger root
3 tablespoons lime juice (1 large lime)
3 tablespoons Thai or Vietnamese fish sauce
¹/3 cup dark brown sugar
8 boneless, skinless chicken thighs, cut in half
2 tablespoons fresh cilantro leaves (optional)
In a skillet over medium-high heat, heat the oil, chili peppers and ginger, and cook 1 minute. Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute. Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn’t burn. Sprinkle with cilantro, if desired.
Makes 4 servings.
Nutrition: 255 calories, 29 grams protein,17 grams carbohydrates, 8 grams fat, 115 milligrams cholesterol, 2 grams saturated fat, 1,169 milligrams sodium, 1 gram dietary fiber
B-man
