Spicy Caramel Chicken

Other, Weeknight

Prep Time: 15 m Cook Time: 10 m Servings: 4 servings Source:

Ingredients

Sauce:

2 tablespoons finely grated fresh ginger

4 cloves finely minced garlic

3/4 cup light brown sugar

1/3 cup rice vinegar

1/3 cup fish sauce

2 teaspoons hot pepper sauce, or to taste

1 teaspoon soy sauce

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

1 tablespoon vegetable oil

1/2 cup sliced, seeded jalapeno peppers

1/2 cup sliced, seeded mild red chilies or bell peppers

1/2 cup roasted peanuts

1/2 cup chopped green onions, plus more for garnish

1/4 cup chopped fresh cilantro leaves

4 cups cooked white rice

Directions

Whisk grated ginger, garlic, brown sugar, rice vinegar, fish sauce, hot sauce, and soy sauce together in a large bowl.

Place chicken chunks in a bowl. Pour 1/4 cup of the prepared sauce onto chicken chunks; mix until all chicken pieces are coated. Set aside 15 minutes.

Heat vegetable oil in a heavy skillet over high heat. As soon as oil starts to smoke, place chicken chunks in a single layer in the pan. Cook and stir until chicken pieces start to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in sliced jalapeno and red peppers, peanuts, and green onions. Cook and stir one minute. Pour in remainder of sauce. Simmer until heated through, 1 or 2 minutes. Remove from heat.

Stir in cilantro. Serve over hot cooked rice and top with chopped green onions.

Nutrition

Calories: 1004 kcal
Total Carbohydrates: 93.6g
Cholesterol: 191 mg
Total Fat: 47.7 g
Protein: 49.7 g
Sodium: 1934 mg