I call it Vietnamese chicken as there is whole lot of fish sauce involved. Lots of chiles as well. This is a fast prep dinner. Mix the sauce in one bowl. Onions and chicken chunks benefit from a quick saute. The sauce goes in. Chicken simmers. When almost done , drop a little cornstarch to thicken the sauce. Hot cooked rice is the perfect foil for this spicy, superfast stew.
VIETNAMESE CHILE CHICKEN
Serves 4
1 pound boneless skinless Chicken Thighs
1 Onion
1 tablespoon Canola Oil
1/3 cup light Brown Sugar
2 tablespoon Molasses
1/4 cup Fish sauce
2 tablespoons Rice Vinegar
2 teaspoons Ginger Garlic Paste
4 Green Chiles
1/2 teaspoon Kosher Salt
1 tablespoon Cornstarch
Cilantro leaves
Hot cooked Rice
Cut chicken into bite size chunks.
Slice onion finely.
Slice green chiles on a bias.
Mix brown sugar, molasses, fish sauce, ginger garlic paste and green chiles in a bowl till sugar dissolves.
Heat oil in a saucepan.
Add onion and saute till soft.
Drop chicken into the pan.
Pour sauce over chicken.
Season with salt, bring to a low simmer and cook uncovered for 10-15 minutes until.
Dissolve cornstarch in a little water till smooth.
Add to chicken and cook for 3-5 minutes more.
Garnish with cilantro and serve with rice.
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