|Recipe Name:||Sticky Thai Chicken||Submitted by:||Ryan|
|Source:||Source Description:||Donna Hay|
|Preparation Time:||10-30 Minutes|
|Number of Servings:||4|
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
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.