One year ago: Garlic Ginger Chicken Thighs
1-inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate)
2-3 small shallots, minced
1-3 Thai chiles (depending on your heat tolerance/preference), sliced
3 Tablespoons fish sauce
2 Tablespoons brown sugar
1 Tablespoon sugar
1/2 teaspoon black pepper
1/4 cup water
6-8 green onions, sliced on the diagonal into approx 2-inch lengths
stirring occasionally, until most of the pieces of chicken are no longer pink. Push the chicken to the perimeter of the saucepan and add the garlic, ginger, shallots and Thai chiles. Cook for several minutes, until softened.
in a small bowl and stir to mix.
Toss the chicken and garlic mixture and then
Bring to a boil for a minute or two and then add the water. Adjust heat to a low simmer and then let the chicken cook, stirring occasionally, until the sauce is thick and the chicken is cooked through. Add the green onions.
Remove from heat and serve with rice.