This Vietnamese inspired recipe turns what can be a bland cut of chicken — boneless, skinless breasts — into a flavorful, spicy (but not too spicy), easy to make dinner that you can have on the table in 30 minutes.
- 2 tablespoons vegetable oil
- 2 shallots, halved and sliced thin
- 1 teaspoon grated fresh ginger
- 1/3 cup packed dark brown sugar
- 3 tablespoons fish sauce (we recommend Red Boat 40°N Fish Sauce)
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon Asian chili-garlic sauce
- 1 teaspoon coarsely ground black pepper
- 1-1/2 pounds SLAP Farms boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 1/4 cup chopped fresh cilantro
In a 12-inch nonstick skillet over meadium-high heat, heat the oil until shimmering. Add the shallots and ginger and cook until soft, 2-3 minutes. Stir in sugar, fish sauce, vinegar, chili-garlic sauce, and pepper and bring to a simmer, stirring to dissolve the sugar. Cook until very thick and syrupy, about 5 minutes.
Stir in chicken and cook, stirring occasionally, until cooked through, 7-10 minutes. The sauce will thin out as the chicken emits its juices. Sprinkle with cilantro and serve over jasmine rice.
Don’t be afraid of the fish sauce. It will smell very intense when you first add it to the skillet, but as it cooks it will mellow and the final dish does not have a discernable fishy taste.