Caramelized Black Pepper Chicken With Jasmine Rice
photo by Wendelina
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1⁄2 cup brown sugar
- 3 tablespoons fish sauce (nam pla and add to taste)
- 1⁄4 cup water
- 3 tablespoons rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon finely grated ginger
- 1 teaspoon ground pepper
- 2 Thai chiles, halved (can sub dried red chiles)
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
- 1 shallot, thinly sliced
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces (can sub thighs)
- cilantro, to garnish
- hot cooked jasmine rice
directions
- In a small bowl, combine sugar, fish sauce, water, vinegar, garlic, ginger, pepper and chiles. Set aside.
- In a large, deep skillet, heat oil over high. Add sugar mixture, shallot and chicken to skillet. Stirring frequently, cook until chicken is cooked through, about 10 minutes. Garnish with cilantro and serve over jasmine rice.
- 4/17/2020 NOTE: After making, I believe the recipe needs improvement. Follow as advised, but once the chicken is nearly cooked through, have ready 1 tablespoon cornstarch mixed with 1 1/2 tablespoons cold water. Add to pan at the last minute and cook for 1 minute or until bubbly with constant stirring. This solution will thicken the sauce nicely. If you’re desiring a much deeper brown color, add 1 teaspoon kitchen bouquet before thickening.
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Reviews
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This was delicious and very easy to make. I used a wok and I seared semi-frozen chicken breasts on very high heat first and then tossed the sauce in to reduce and it turned out perfect. Very easy to put the rice in the rice cooker, do the chopping and by the time the rice is ready the rest of dinner is ready too. The whole family raved! Thanks for posting!
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Why, why, why would you bother to go out for take-aways when you can make such a quick, delicious and perfectly spiced and relatively healthy dinner in minutes for pennies at home?! We LOVED this thanks gailanng. I made it for the two of us using half the chicken, 2 teaspoons of oil and all the sauce ingredients (we do love sauce) you don't say what to do with the shallot, so I cooked it briefly in the hot oil before going on with the sauce. I took note of the other reviewer and reduced the sauce mix a bit before adding in my chicken which I cooked for 7 minutes. A great recipe using pantry staples and things we always have on hand. I'll be making this again, maybe trying prawns/shrimp in it next time.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!