Caramelized Black Pepper Chicken With Jasmine Rice

"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."
 
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photo by Wendelina photo by Wendelina
photo by Wendelina
photo by JustJanS photo by JustJanS
Ready In:
35mins
Ingredients:
13
Serves:
2
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ingredients

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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

  1. 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!
     
  2. 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.
     
  3. Wow! This was excellent. Very easy, fast and delicious. I did reduce the sauce a bit as per another reviewer's suggestion. I probably won't do that again. Only because there was much less sauce! We will definitely be having this again soon.
     
  4. This is really good! Cooking the chicken in the sauce left it a little dry by the time the sauce reduced so next time I think I'll let the sauce reduce a bit first. The flavor is incredible, we really enjoyed this dish!
     
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RECIPE SUBMITTED BY

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!
 
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