Caramelized Black Pepper Chicken
Food & Wine Magazine, Sept 2018, p. 68
4.5 stars
Easy weeknight Asian stir-fry meal. This recipe comes from Charles Phan, the chef at The Slanted Door (been there!) in San Francisco. We had the chicken for dinner with steamed rice and broccoli. The sauce was amazing drizzled over the broccoli -- it had a really nice heat from the Thai chiles.
This recipe was in the "40 Years of Food & Wine" issue back from September 2018 (they selected this has a top recipe from 40 years of recipes!)
Ingredients: chicken, shallot, fresh Thai chiles, cilantro, dark brown sugar, fish sauce, canola oil, water, rice vinegar, garlic, fresh ginger, ground pepper
Tips/Notes:
- Fish sauce has a strong flavor so we used less than the 1/4 cup
- Used chicken breast instead of chicken thighs
(Find paper recipe under: Entree - Pasta with Sausage, Mustard and Basil)
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