Thanks to Gwyneth and her GOOP newsletter, this little gem of a recipe came my way. And after having just filed it away in my "Stuff To Do With Food" folder for months and months (Note: I am TERRIBLE when it comes to reading, replying and deleting e-mails!) I came across it again the other day when actually making an effort to tidy up my Microsoft Entourage inbox a little bit. And having decided that today was the perfect day for a little adventure on the cooking front, I can report that the CARAMELIZED BLACK PEPPER CHICKEN is YUM!
And what is better, it was pretty quick to make- and easy peasy too. What can be better?!
(Recipe serves 4)
2/3 cup dark brown sugar (unrefined)
1/3 cup fish sauce
1/3 cup rice vinegar
1/2 cup water
2 teaspoons finely grated garlic
2 teaspoons finely grated ginger
2 teaspoons coarsely ground pepper
1 or 2 fresh Thai chilis (to your taste!), halved (I put in 3! The hotter the better!)
2 tablespoons vegetable oil
5-6 (depending of size) organic boneless, skinless chicken breasts, cut into small pieces
2 shallots, thinly sliced
2 tablespoons coarsely chopped coriander
In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper and chili and reserve.
In a large wok, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes. Add the chicken and stir-fry, browning it all over, about a minute. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes. Stir in the coriander and serve. I served with just some organic brown rice- as I always always have some handy.
(Recipe and image: GOOP.com)
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