Caramelized Black Pepper Chicken

From Food and Wine magazine, September 2008

4 servings

1/2 c dark brown sugar
3 Tb Asian fish sauce
1/4 c water
3 Tb rice vinegar
1 tea minced garlic
1 tea finely grated fresh ginger
1 tea coarsely ground pepper
2 fresh Thai chiles, halved
1 Tb canola oil
1 shallot, thinly sliced
1 lb skinless, boneless chicken thighs, cut into 1 inch pieces
4 cilantro sprigs

1. In a small bowl, combine the brown sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.

2. Heat the oil in a large, deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken adn simmer over high heat until the chicken is cooked through, about 10 mintues. Transfer to a bowl and garnish with the cilantro.

Serve with Jasmine rice.