Caramelized Black Pepper Chicken Recipe 44

CARAMELIZED BLACK PEPPER CHICKEN

Caramelized Black Pepper Chicken image

Take on the takeout with a quick and easy recipe for caramelized black pepper chicken tossed in a sweet and tangy sauce.

Provided by Kelly Senyei

Time 35m

Number Of Ingredients 12

Ingredients

1/3 cup dark brown sugar
1/4 cup fish sauce
1/4 cup water
3 Tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon black pepper
2 dried red chilies, halved
1 Tablespoon canola oil
1 shallot, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
Cilantro for garnish

Steps:

In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside.
Heat the canola oil in a large deep pan.
Add the shallots and cook until soft (about 3 minutes).
Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat.
Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan.
Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat.
Garnish with cilantro and serve with rice or veggies.
★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 259 kcal, Carbohydrate 22 g, Protein 23 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 1248 mg, Sugar 20 g, ServingSize 1 serving

CARAMELIZED BLACK PEPPER CHICKEN RECIPE - (4.4/5)

Caramelized Black Pepper Chicken Recipe - (4.4/5) image

Provided by lovemygolden

Number Of Ingredients 12

Ingredients

1/3 cup dark brown sugar
1/4 cup fish sauce
1/4 cup water
3 Tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon black pepper
2 dried red chilies, halved
1 Tablespoon canola oil
1 shallot, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
Cilantro for garnish

Steps:

In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside. Heat the canola oil in a large deep pan. Add the shallots and cook until soft (about 3 minutes). Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat. Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan. Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat. Garnish with cilantro and serve with rice or veggies. Recipe adapted from Food&Wine.

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