- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3/4 cup packed brown sugar
- 1/3 cup water
- 1/3 cup fish sauce
- 1/4 cup finely chopped green onion
- 1/4 cup minced jalapeno pepper, or to taste
- 1 teaspoon soy sauce
- 1 teaspoon minced garlic
- 2 teaspoons olive oil, or to taste
- Mix brown sugar, water, fish sauce, green onion, jalapeno pepper, soy sauce, and garlic together in a bowl.
- Heat olive oil in a skillet over high heat. Add chicken and brown on all sides, about 3 minutes per side.
- Pour 1/3 brown sugar mixture into the skillet. Cook on high heat until thickened and caramelized but not blackened, about 5 minutes. Add remaining mixture; simmer until chicken is no longer pink in the center and the juices run clear, about 5 to 7 minutes more. Remove from heat, cover, and let sit to thicken further, about 5 minutes.
08/11/2019
recipepes.com
asian caramel chicken thighs, recipe
PT15M
PT1H
5
455 calories
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