Ingredients
4
4 servings
- •¾ cup dark brown sugar
- •⅓ cup cold water
- •⅓ cup fish sauce
- •⅓ cup rice vinegar
- •1 tablespoon soy sauce
- •4 cloves garlic, crushed
- •1 tablespoon fresh grated ginger
- •1 teaspoon vegetable oil
- •8 boneless, skinless chicken thighs, quartered
- •½ cup roasted peanuts
- •2 fresh jalapeno peppers, seeded and sliced
- •1 bunch green onions, chopped
- •fresh cilantro sprigs, for garnish
Instructions
- Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
- Heat oil over high heat in a skillet. Stir in chicken.
- Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
- Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
- Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
- Garnish with cilantro and serve.
Nutritional Facts
Per 4 servings
- Calories: 615
- Carbohydrate: 38g
- Fat: 33g
- Fiber: 4g
- Protein: 43g
- Sugar: 30g
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