Ingredients
1/2 C dark brown sugar
1/4 C fish sauce (nam pla)
1/4 C water
3 T rice vinegar
1 clove minced garlic
1 tsp finely grated ginger
1 tsp coarsely ground pepper
2 fresh Thai chiles, halved, or dried red chiles
1 T canola oil
1 shallot, sliced
1 lb. skinless, boneless chicken thighs, cut into 1 inch dice
4 cilantro sprigs
Preparation
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 cilantro and serve.
