A delicious and quick recipe, so let's get to it....
Ingredients:
1-2 inches piece of ginger (cut in small slivers)
2 Tbsp fish sauce
1 Tbsp molasses
1/2 Tsp soy sauce
1 1/2 Lbs boneless chicken thighs
1 Tbsp. olive oil (use 2tbsp if your chicken shows zero signs of fat. Mine had a little fat.)
2 garlic cloves, minced
1 large shallot, chopped (if your shallots are small use 3, if not, use 1. Trust me it will be enough.)
1/4 cup water
Preparation:
In a large bowl combine ginger, fish sauce, molasses and soy sauce. Mix well until you see the molasses has watered down. Then cut the chicken into cubes (small-medium so you have a variety). Add the chicken to sauce, making sure the chicken is well coated. Let chicken marinate for at least 20 minutes (overnight is good but not necessary). While the chicken is marinating, cut your garlic and shallots.
In a large pan (or wok), heat the olive oil and soften/slightly brown garlic and shallots. Next, spoon out the chicken from the bowl and add it to the pan. Keep flame at around medium. If you have an excess of marinade sauce in your bowl, reserve it until the chicken is partially done.
Once the chicken is partially done, add the remaining marinade to the pan along with the 1/4 cup of water. Cook chicken evenly, stirring often. Watch your flame and if need be lower it - you don't want to dry out or burn your chicken. Once your chicken brown a little and your sauce thickens, sprinkle in some brown sugar. Literally just a pinch or two. Don't over sweeten. Keep stirring for another 5-8 minutes, then serve over jasmine rice with steamed vegetables of your choice.
Any questions, don't hesitate to ask. Enjoy!
Ingredients:
1-2 inches piece of ginger (cut in small slivers)
2 Tbsp fish sauce
1 Tbsp molasses
1/2 Tsp soy sauce
1 1/2 Lbs boneless chicken thighs
1 Tbsp. olive oil (use 2tbsp if your chicken shows zero signs of fat. Mine had a little fat.)
2 garlic cloves, minced
1 large shallot, chopped (if your shallots are small use 3, if not, use 1. Trust me it will be enough.)
1/4 cup water
Preparation:
In a large bowl combine ginger, fish sauce, molasses and soy sauce. Mix well until you see the molasses has watered down. Then cut the chicken into cubes (small-medium so you have a variety). Add the chicken to sauce, making sure the chicken is well coated. Let chicken marinate for at least 20 minutes (overnight is good but not necessary). While the chicken is marinating, cut your garlic and shallots.
In a large pan (or wok), heat the olive oil and soften/slightly brown garlic and shallots. Next, spoon out the chicken from the bowl and add it to the pan. Keep flame at around medium. If you have an excess of marinade sauce in your bowl, reserve it until the chicken is partially done.
Once the chicken is partially done, add the remaining marinade to the pan along with the 1/4 cup of water. Cook chicken evenly, stirring often. Watch your flame and if need be lower it - you don't want to dry out or burn your chicken. Once your chicken brown a little and your sauce thickens, sprinkle in some brown sugar. Literally just a pinch or two. Don't over sweeten. Keep stirring for another 5-8 minutes, then serve over jasmine rice with steamed vegetables of your choice.
Any questions, don't hesitate to ask. Enjoy!
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