All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Ingredients

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

Nutrition Info

1003.9 calories carbohydrate: 93.6 g cholesterol: 190.7 mg fat: 47.7 g fiber: 3.2 g protein: 49.7 g saturatedFat: 11.8 g servingSize: - sodium: 1934.2 mg sugar: 42.8 g transFat: : - unsaturatedFat: : -

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.

4 servings

This is an updated version of one of my earliest and most popular recipes. This chicken is fast, easy, delicious and historically significant!