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Caramelized Black Pepper Chicken With Jasmine Rice

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“From Food and Wine Magazine. I've never had jasmine rice since Zaar World Wide Tour #6. I am so now digging this stuff! Forgot, if you're 'pepper' intolerant, cut it back. Go the length and garish with cilantro and if you must, sub jasmine rice with white, but you'd be missing out.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine sugar, fish sauce, water, vinegar, garlic, ginger, pepper and chiles. Set aside.
  2. In a large, deep skillet, heat oil over high. Add sugar mixture and chicken to skillet. Stirring frequently, cook until chicken is cooked through, about 10 minutes. Garnish with cilantro and serve over jasmine rice.

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