Caramelized Black Pepper Chicken

http://www.foodandwine.com/recipes/caramelized-black-pepper-chicken

INGREDIENTS

1/2 cup dark brown sugar

About 1/4 cup fish sauce (We used the "Golden Boy" brand.)

1/4 cup water (We subbed in chicken broth.)

3 tablespoons rice vinegar

1 teaspoon minced garlic

1 teaspoon finely grated fresh ginger

1 teaspoon coarsely ground pepper

2 fresh Thai chiles, halved, or dried red chiles (We subbed in chili garlic sauce.)

1 tablespoon canola oil

1 shallot, thinly sliced

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

4 cilantro sprigs - optional

bean sprouts - optional

DIRECTIONS

In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.

Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve.

NOTES

Because fish sauces vary in their saltiness, Phan advises adding the fish sauce to taste.

SERVE WITH

Steamed jasmine rice.

Rosemary Sugar Snap Peas

2 pounds sugar snap peas
2 sprigs fresh rosemary
1/2 teaspoon salt
1 tablespoon butter
1/4 cup slivered almonds
freshly ground pepper

Trim peas, set aside. In large saucepan, bring water, rosemary and salt to a
boil; add peas, cover, reduce heat and simmer 5-8 minutes, until tender. Drain.
Melt butter in large skillet over medium-high heat; add almonds and saute until
golden, about 2 minute. Toss peas with butter mixture and pepper. Serve
immediately.

Serves 8.