Salty and Sweet Chicken

If desired, vegetables like bell peppers can be added to the dish at the end of preparation.

Serves: 6Hands-on: 5 minutesTotal: 25 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped shallots
  • 1 Tbsp. chopped cilantro stem
  • 3 Thai chilies, divided
  • 3 Tbsp. vegetable oil
  • 3 cups chicken, cut into bite-size pieces
  • 1 cup chicken stock
  • 1 Tbsp. white sugar
  • 2 Tbsp. palm sugar
  • 2 Tbsp. light soy sauce
  • 1 Tbsp. dark soy sauce
  • 1 cup sliced onions
  • ½ cup chopped green onions
  • Pinch of chopped cilantro
  • Pinch of ground black pepper
  • 2–3 cups cooked rice
  • 1 cup cilantro leaves
  • 2 Thai chilies, stemmed and julienned

Directions

  • Combine garlic, shallot, cilantro stems, and 1 finely chopped chili in a mixing bowl. Heat a wok or deep sauté pan until hot. Add oil and fry the garlic mixture over medium heat for 10 seconds until fragrant.
  • Add chicken and stir-fry. Add water or stock, sugar, palm sugar, and both soy sauces. Simmer for about 15 minutes over medium-low heat until the meat is darkened. Add more water or stock if needed.
  • Add all onions and stir-fry until translucent, about 2 minutes. Taste and adjust seasoning. It should taste sweet and salty. Turn off the heat and served over rice. Sprinkle with cilantro leaves and remaining chilies, julienned.

Recipe Information

Serves: 6

Ingredients

  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped shallots
  • 1 Tbsp. chopped cilantro stem
  • 3 Thai chilies, divided
  • 3 Tbsp. vegetable oil
  • 3 cups chicken, cut into bite-size pieces
  • 1 cup chicken stock
  • 1 Tbsp. white sugar
  • 2 Tbsp. palm sugar
  • 2 Tbsp. light soy sauce
  • 1 Tbsp. dark soy sauce
  • 1 cup sliced onions
  • ½ cup chopped green onions
  • Pinch of chopped cilantro
  • Pinch of ground black pepper
  • 2–3 cups cooked rice
  • 1 cup cilantro leaves
  • 2 Thai chilies, stemmed and julienned

Directions

  • Combine garlic, shallot, cilantro stems, and 1 finely chopped chili in a mixing bowl. Heat a wok or deep sauté pan until hot. Add oil and fry the garlic mixture over medium heat for 10 seconds until fragrant.
  • Add chicken and stir-fry. Add water or stock, sugar, palm sugar, and both soy sauces. Simmer for about 15 minutes over medium-low heat until the meat is darkened. Add more water or stock if needed.
  • Add all onions and stir-fry until translucent, about 2 minutes. Taste and adjust seasoning. It should taste sweet and salty. Turn off the heat and served over rice. Sprinkle with cilantro leaves and remaining chilies, julienned.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat9g
Saturated Fat1.5g
Cholesterol30mg
Sodium300mg
Total Carbohydrate29g
Dietary Fiber1g
Sugars10g
Protein14g