This Asian dish will have your family asking for seconds.
Becky Low shares the recipe for Red Pepper Thai Chicken.
Red Pepper Thai Chicken
2 tablespoons butter, divided
1 cup uncooked jasmine rice
2 pounds skinless boneless chicken thighs
⅓ cup fish sauce, more or less to taste
¼ cup water
¼ cup rice vinegar
3 cloves minced garlic
1 tablespoon finely minced fresh ginger
1-2 dried red chilies, to taste
¼ cup brown sugar
½ medium onion
Fresh snipped and sprigs of cilantro, garnish
Sliced green onions, optional garnish
Sriracha chili sauce, optional to taste
Cook rice according to package directions, or bring 2-cups water and 1-tablespoon butter to a boil, add uncooked rice. Reduce heat to low, cover and cook 20 minutes while preparing chicken.
Remove skin and cut bone from chicken thighs as needed. Cut into 1-inch pieces
Make sauce by combining fish sauce, water, vinegar, half the garlic, half the ginger, all the brown sugar, and chilies; set aside.
Melt remaining 1-tablespoon butter in large skillet. Peel and slice onion into rings; saute in melted butter over medium heat until caramelized and translucent. Add chicken and cook 2-3 minutes. Increase heat to high, add sauce and continue to cook, stirring occasionally, until chicken is almost cooked, add remaining garlic and ginger; continue to cook until chicken is cooked through and sauce has reduced to desired consistency.
Serve over cooked rice with a dollop of sour cream to the side, generously garnish with sliced green onions and snipped cilantro. NOTE: May also serve as an appetizer with sriracha sauce, sour cream, diluted fish sauce (half water half fish sauce) as dipping sauces. Season to individual taste with sriracha sauce. Serves 6
Becky Low works for Dairy West. For delicious dairy recipes and nutrition information go to: dairywest.com/recipe.