| Ingredients: 2 Teaspoon(s) oil, vegetable 4 large fresh chili, jalapeno 1 Tablespoon(s) grated fresh ginger 3 Tablespoon(s) lime juice 3 Tablespoon(s) nam pla fish sauce 3/10 Cup(s) firmly packed sugar, brown 8 boneless skinless thighs chicken, pieces with bones 2 Tablespoon(s) cilantro 4 Cup(s) cooked rice, white |
Directions:
Heat a large frying pan over medium-high heat. Add the oil, chiles and ginger, and cook for 1 minute. Add the lime juice, nam pla and brown sugar, and cook, stirring, for 1 minute. Add the chicken and cook for 8 minutes. Increase the heat to high, turn the chicken and cook for 5 to 10 minutes more or until golden, sticky and cooked through. Sprinkle with the cilantro and serve with jasmine rice or steamed vegetables. Note: Wear gloves when handling fresh, canned, dried or pickled chiles; the oils can cause a burning sensation on your skin. |