Caramelized Black Pepper Chicken
- 30 minutes
- Serves 4
- 16 steps
Recipe information
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Recipe steps
Your setup
- Cutting board
- Prep bowl
- Prep bowl
- Prep bowl
- Skillet
- Serving plates
Preparation
Cutting board A
- 1
Prep
- 2 shallots, halved and sliced thin
Halve shallots
Use Knife
Prep bowl B
- 2
Prep
Cutting board Ashallots, halvedSlice shallots thin
Use Cutting board, Knife
- 3
Prep
- 1 teaspoon grated fresh ginger
Grate fresh ginger
The source quantity, 1 teaspoon, is measured after preparation.
Use Cutting board, Knife
Cutting board A
- 4
Prep
- 1 ½ pounds boneless, skinless chicken breast, trimmed and cut into ¾-inch pieces
Trim boneless, skinless chicken breast
Use Knife
Prep bowl C
- 5
Prep
Cutting board Aboneless, skinless chicken breast, trimmedCut boneless, skinless chicken breast into ¾-inch pieces
Use Cutting board, Knife
Prep bowl D
- 6
Prep
- ¼ cup coarsely chopped fresh cilantro leaves and stems
Coarsely chop fresh cilantro leaves and stems
The source quantity, ¼ cup, is measured after preparation.
Use Cutting board, Knife
Skillet E
Stay at the stove- 7
- 2 tablespoons vegetable oil
Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.
Done when shimmering
- 8Prep bowl Bshallots, halved and sliced thin · grated fresh ginger
Add shallots and ginger
- 9
- shallots, halved and sliced thin, grated fresh ginger in Skillet
Cook until softened, about 2 minutes.
Done when softened
2:00 - 10
- ⅓ cup packed dark brown sugar
- 3 tablespoons fish sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon Asian chili-garlic sauce
- 1 teaspoon coarsely ground pepper
- shallots, halved and sliced thin, grated fresh ginger in Skillet
Stir in sugar, fish sauce, vinegar, chili-garlic sauce, and pepper
- 11
- chili-garlic sauce in Skillet
Bring to simmer, stirring to dissolve sugar.
- 12
- chili-garlic sauce in Skillet
Cook until very thick and syrupy, about 5 minutes.
Done when very thick and syrupy
5:00 - 13Prep bowl Cboneless, skinless chicken breast, trimmed and cut into ¾-inch pieces
- chili-garlic sauce in Skillet
Stir in chicken
- 14
- boneless, skinless chicken breast, trimmed and cut into ¾-inch pieces, chili-garlic sauce in Skillet
Cook, stirring occasionally, until cooked through, 5 to 7 minutes (sauce will thin out as chicken exudes moisture).
Done when cooked through
5:00 - 15Prep bowl Dcoarsely chopped fresh cilantro leaves and stems
- sauce in Skillet
Sprinkle with cilantro
Serving plates F
- 16Skillet Ecoarsely chopped fresh cilantro leaves and stems, sauce
Serve.
- Keep vegetable oil in Skillet
Use Skillet
Original recipe
# Caramelized Black Pepper Chicken Boneless chicken breasts can be bland but not here, where they're caramelized and flavored with ginger, fish sauce, and chili-garlic sauce. Yield: Serves 4 Total time: 30 minutes ## Ingredients - 2 tablespoons vegetable oil - 2 shallots, halved and sliced thin - 1 teaspoon grated fresh ginger - ⅓ cup packed dark brown sugar - 3 tablespoons fish sauce - 2 tablespoons unseasoned rice vinegar - 1 tablespoon Asian chili-garlic sauce - 1 teaspoon coarsely ground pepper - 1½ pounds boneless, skinless chicken breast, trimmed and cut into ¾-inch pieces - ¼ cup coarsely chopped fresh cilantro leaves and stems ## Instructions 1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallots and ginger and cook until softened, about 2 minutes. Stir in sugar, fish sauce, vinegar, chili-garlic sauce, and pepper and bring to simmer, stirring to dissolve sugar. Cook until very thick and syrupy, about 5 minutes. 2. Stir in chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes (sauce will thin out as chicken exudes moisture). Sprinkle with cilantro and serve.
Open the original recipe