Caramel Chicken is the perfect combination of a little heat and a little sweet. The slightly sweet and sticky, caramel like sauce that coats the chicken gives it it's name.
8boneless, skinless chicken thighscut into bite size pieces
1/4 - 1 1/2tspred pepper flakes
1/2cuppeanuts
2green onionsdiced
sesame seedstoasted
cilantrochopped for garnish
Instructions
Mix together brown sugar, fish sauce, rice vinegar, soy sauce, garlic and ginger. Mix to dissolve sugar. Set aside.
Heat oil in a large skillet over medium high heat. Add in chicken
Add 1/4 cup of sauce over chicken. Cook until the mixture because syrup like.
Pour in the remaining sauce and cook until chicken is tender and no longer pink inside.
Add in peanuts, red pepper flakes and green onions.
Garnish with cilantro
Notes
I prefer chicken thighs because they are moister but you can definitely use boneless, skinless chicken breasts. Just don't overcook as they tend to dry out faster than thigh meat.You will find fish sauce in the Asian aisle of the grocery store, don't leave it out! If you have people that don't enjoy the heat, just reduce the amount of red pepper flakes you put into the dish. You can even leave them out if you prefer. For full heat, use 1 - 1 1/2 tsp. and for light heat use 1/4 -1/2 tsp.