1 lb / 453 gr skinless, boneless chicken thighs (or breasts), cut into 1-inch pieces
½ cup / 2.3 oz / 60 gr raw coconut palm sugar (or honey)
4 tablespoons fish sauce (I used Red Boat)
4 tablespoons water
3 tablespoons rice vinegar
1 garlic clove, minced
1 teaspoon finely grated fresh ginger
1 teaspoon coarsely ground pepper (or ½ teaspoon finely ground pepper)
2 dried red chiles, crushed
1 tablespoon olive oil
1 shallot (or small onion), thinly sliced
Handful fresh cilantro, chopped
In a small bowl, combine the coconut sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles and mix until the sugar dissolves.
Heat the olive oil in a large deep skillet over medium heat. Add the shallot and saute’ until softened, about 4 to 5 minutes.
Add the chicken pieces and fish sauce mixture and simmer over high heat until the chicken is cooked through and the sauce thickens and caramelizes, about 10 minutes.
Transfer to a serving bowl, garnish with the cilantro and serve.