- 2 tablespoons plus 2 teaspoons sugar
- 1/3 cup plus 1/4 cup hot water
- 2 tablespoons vegetable oil
- 2 Thai red chiles, chopped, or 1 teaspoon crushed red pepper
- 1 garlic clove, minced
- One 4-inch piece of fresh ginger, peeled and cut into slivers
- 1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
- 1 1/2 tablespoons Asian fish sauce
- 1/4 teaspoon salt
- 1 small onion, cut into thin wedges
- 2 scallions, cut into 2-inch lengths
- 6 cilantro sprigs, cut into 1-inch lengths
- In a small heavy saucepan, cook 2 tablespoons of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 cup of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat.
- Heat the oil in a medium Chinese clay pot or in a casserole. Add the chiles, garlic and half of the ginger and stir-fry over moderate heat until fragrant, about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 teaspoons of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 cup of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.
One Serving 245 cal, 11 gm fat, 2.1 gm saturated fat, 12 gm carb, 1 gm fiber.