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Add a photoSERVE WITH: Steamed jasmine rice
NOTES: Because fish sauces vary in their saltiness, I advise adding the fish sauce to taste.
Ingredientes
- 1/2 cup dark brown sugar
- About 1/4 cup fish sauce (nam pla)
- 1/4 cup water
- 3 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon coarsely ground pepper
- 2 fresh Thai chiles, halved, or dried red chiles
- 1 tablespoon canola oil
- 1 shallot, thinly sliced
- 1 pound skinless, boneless chicken thighs, cut into 1- inch pieces
- 4 cilantro sprigs
Direcciones
- In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
- Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes.
- Transfer to a serving bowl, garnish with the cilantro and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 54 | 24% |
| Total Fat 6.06g | 8% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 54mg | 18% |
| Sodium 1455mg | 61% |
| Potassium 267mg | 8% |
| Total Carbs 28.43g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 27.41g | 18% |
| Protein 13.79g | 22% |
