Recipe: Sticky Thai Chicken

STICKY THAI CHICKEN

2 teaspoons vegetable or peanut oil
4 large red chilies, seeded and chopped
1 tablespoon grated ginger
3 tablespoons lime juice
3 tablespoons fish sauce
1/3 cup brown sugar
8 chicken thigh fillets, halved
2 tablespoons cilantro, optional

Heat a frying pan over medium-high heat. Add oil, chilies and ginger and cook for 1 minute.

Add lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute. Add chicken and cook for 8 minutes.

Increase heat to high, turn chicken and cook for a further 5 minutes or until golden, sticky and cooked through.

Sprinkle with cilantro, if desired, and serve with jasmine rice or steamed vegetables.

Servings: 4
Source: The Instant Cook by Donna Hay