Ingredients
-
¾ cup dark brown sugar
-
⅓ cup cold water
-
⅓ cup fish sauce
-
⅓ cup rice wine vinegar
-
4 cloves garlic, crushed
-
1 tablespoon soy sauce
-
1 tablespoon freshly grated ginger
-
1 teaspoon vegetable oil
-
8 boneless, skinless chicken thighs, quartered
-
½ cup roasted peanuts
-
1 bunch green onions, chopped
-
2 fresh jalapeño peppers, seeded and sliced
-
fresh cilantro sprigs, for garnish
Directions
-
Whisk brown sugar, water, fish sauce, rice wine vinegar, garlic, soy sauce, and ginger together in a bowl until brown sugar completely dissolved, about 1 minute; set aside.
-
Heat oil in a skillet over high heat; add chicken.
-
Pour 1/3 cup brown sugar mixture over chicken; cook and stir until mixture has a syrup-like consistency, 6 to 7 minutes.
-
Pour in remaining brown sugar mixture; cook until chicken tender and no longer pink inside, about 5 minutes.
-
Stir in in peanuts, green onions, and jalapeños; cook until warmed through, 2 to 3 minutes.
-
Garnish with cilantro and serve.
Nutrition Facts (per serving)
615 | Calories |
33g | Fat |
38g | Carbs |
43g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 615 | |
% Daily Value * | |
Total Fat 33g | 43% |
Saturated Fat 8g | 39% |
Cholesterol 129mg | 43% |
Sodium 1967mg | 86% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 4g | 13% |
Total Sugars 30g | |
Protein 43g | 86% |
Vitamin C 19mg | 21% |
Calcium 115mg | 9% |
Iron 4mg | 23% |
Potassium 742mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.