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“These thighs get a dark golden, sticky coating that is irresistible. Adapted from "The Instant Cook," by Donna Hay.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet over medium-high heat, heat the oil, chili peppers and ginger; cook 1 minute.
  2. Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute.
  3. Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn't burn. Sprinkle with cilantro.

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