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Ingredientes
- 1/2 c. packed dark brown sugar
- 1/4 c. water
- 1/4 c. asian fish sauce
- 3 Tbsp. rice vinegar
- 1 tsp chopped garlic
- 1 tsp soy sauce
- 1 tsp thinly sliced fresh ginger root
- 1/2 tsp freshly grnd black pepper or possibly more
- 2 sm chile peppers fresh or possibly dry, halved
- 1 Tbsp. canola oil
- 1 x shallot thinly sliced
- 2 lb boneless skinless chicken breast or possibly thigh meat cut into bite-size pcs
- 3 c. cooked rice optional
Direcciones
- Tested on 3/27/01. Very, very good. Definitely salty but not excessively so. No fishy flavor fom the sauce. Might want to experiment with other brands of fish sauce. Tested with Tiparos brand (from Thailand), showing 690 mg per Tbsp. of sodium on the nutrition label.
- In a small bowl, combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chile peppers and mix well. Set aside.
- Heat the oil in a large skillet over high heat. Add in the shallot and cook, stirring, till brown, about 5 min. Add in the chicken and cook, stirring occasionally, till lightly browned on each side but not cooked through, about 5 min.
- Stir the reserved sauce mix and add in it to the skillet. Bring to a boil, reduce the heat to medium-low and cook, stirring occasionally, till the liquid is reduced by about half and the chicken is cooked through, about 15 min. Remove and throw away the chili peppers. Remove the pan from the heat; set aside till the sauce has thickened and cooled slightly, about 3 min.
- Divide the rice, if using, among individual plates; spoon the chicken and sauce over the rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 34 | 11% |
| Total Fat 3.79g | 5% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.04g | |
| Cholesterol 57mg | 19% |
| Sodium 1047mg | 44% |
| Potassium 353mg | 10% |
| Total Carbs 41.23g | 11% |
| Dietary Fiber 0.4g | 1% |
| Sugars 18.39g | 12% |
| Protein 25.57g | 41% |
