STICKY THAI CHICKEN

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Sticky Thai Chicken image

These thighs get a dark golden, sticky coating that is irresistible. Adapted from "The Instant Cook," by Donna Hay.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons vegetable oil or 2 teaspoons peanut oil
4 large red chili peppers, peeled and chopped
1 tablespoon freshly grated gingerroot
1 lime (juice only)
3 tablespoons fish sauce
1/3 cup dark brown sugar
8 (1 1/4 lb) boneless skinless chicken thighs, cut in half
2 tablespoons cilantro leaves

Steps:

  • In a skillet over medium-high heat, heat the oil, chili peppers and ginger; cook 1 minute.
  • Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute.
  • Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn't burn. Sprinkle with cilantro.

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