Thai "Teriyaki" Chicken Thighs

 

This is the dish to impress your friends in less time than it takes to suffer through an episode of Girls. You'll be pleased with your ability to make a restaurant-quality glaze with minimal effort; the chicken stays juicy and develops a teriyaki-like veneer.

Fish sauce sure smells rotten while raw, but you won't taste anything disturbing in the finished dish--just a subtle savoriness and depth of flavor. The kick of chili flakes and the brightness of lime juice round everything out.

Cilantro is optional, but not really since it counts as your vegetable.

Thai "Teriyaki" Chicken Thighs 

Adapted from Donna Hay's The Instant Cook

Cooking Time 

20 minutes

Serves 

2 people slightly embarrassed to eat over half a pound of chicken each

Tools 

Large nonstick pan

Wooden spoon

Cutting board

Chef's knife

Microplane or grater

Ingredients 

2 tablespoons canola oil

1 teaspoon red pepper flakes

1 tablespoon ginger, peeled and grated

3 tablespoons fish sauce

Juice of 1 large lime (~3 tablespoons)

1/3 cup dark brown sugar, packed

~1.25 lbs of boneless and skinless chicken thighs, trimmed and cut into thirds

Picked cilantro leaves to garnish

Steps 

1. In a large nonstick pan, heat oil, red pepper flakes, and ginger over medium-high heat until fragrant, about 30 seconds.

2. Add fish sauce, lime juice, and brown sugar. Stir and simmer until sugar is incorporated into the sauce, about 30 seconds.

3. Add chicken to pan in a single layer. Cook for 8 minutes.

4. Flip chicken. Turn up heat to high and cook for 5 minutes. This is when the MAGIC HAPPENS and the sauce starts to stick to the chicken.

5. After five minutes, flip the chicken again. Continue flipping until both sides are browned and glazed. Make sure the sauce stays a deep brown color and doesn't burn.

6. Garnish with cilantro and serve with white rice.