This dish is sweet, salty, and a little spicy; perfect served over a bed of white rice. It's quick and easy and tastes just like Chinese take out! So good!
Ingredients:
--8 chicken thighs *boneless, skinless
--3/4 cup dark brown sugar
--1/3 cup cold water
--1/3 cup fish sauce
--1/3 cup rice wine vinegar
--1 TBSP soy sauce
--4 cloves garlic, finely chopped
--1 TBSP grated ginger (you can use ground ginger as well)
--1 tsp vegetable oil
--2 jalapenos, finely chopped
--3 stalks green onion, sliced; divided
In a medium bowl, whisk together brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic and ginger until sugars completely dissolved. Set aside.
Dice chicken thighs into small, bite sized pieces. Trim off any large piece of fat.
Heat oil in large skillet over high heat, add chicken. Pour in 1/3 cup of the mixture over the chicken and cook until a syrup-like consistency; approx 5-7 minutes.
Add the remaining mixture and cook until chicken is tender and cooked through; sauce should also thicken up into a sticky glaze; approx 7-10 minutes.
Stir in jalapenos and 1/2 of the sliced green onion, heat until warmed; approx 2 minutes.
Serve immediately over rice, top with remaining green onion.
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