Ingredients
4
4 servings
- •2 tablespoons finely grated fresh ginger
- •4 cloves finely minced garlic
- •¾ cup light brown sugar
- •⅓ cup rice vinegar
- •⅓ 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
- •½ cup sliced, seeded jalapeno peppers
- •½ cup sliced, seeded mild red chilies or bell peppers
- •½ cup roasted peanuts
- •½ cup chopped green onions, plus more for garnish
- •¼ cup chopped fresh cilantro leaves
- •4 cups cooked white rice
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 1004
- Carbohydrate: 94g
- Fat: 48g
- Fiber: 3g
- Protein: 50g
- Sugar: 43g
Related Recipes
Caramel Chicken
Chef John's Caramel Chicken
Spicy White Chili with Chicken
Vietnamese Caramel Chicken
Instant Pot® Spicy Orange Chicken
Spicy Orange Chicken
Spicy Salmon with Caramelized Onions
Spicy Chicken Salad
Asian Caramel Chicken Thighs
Spicy Peanut Chicken Stir-Fry
Spicy Grilled Chicken
