2 T. plus 2 tsp. sugar
\n1\/3 C. plus 1\/4 C. hot water
\n2 T. vegetable oil
\n2 Thai red chiles, chopped, or 1 tsp. crushed red pepper
\n1 garlic clove, minced
\nOne 4-inch piece of fresh ginger, peeled and cut into slivers
\n1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
\n1 1\/2 T. Asian fish sauce
\n1\/4 tsp. salt
\n1 small onion, cut into thin wedges
\n2 scallions, cut into 2-inch lengths
\n6 cilantro sprigs, cut into 1-inch lengths<\/p>\n
In a small heavy saucepan, cook 2 T. of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1\/3 C. of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat. Heat the oil 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 tsp. of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1\/4 C. 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.<\/p>\n
Yield: 4 servings
\nCalories: 245
\nFat: 11g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. plus 2 tsp. sugar 1\/3 C. plus 1\/4 C. hot water 2 T. vegetable oil 2 Thai red chiles, chopped, or 1 tsp. 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 T. Asian fish sauce 1\/4 tsp. salt 1 small onion, cut into thin wedges 2 scallions, cut into 2-inch lengths 6 cilantro sprigs, cut into…<\/p>\n