Makes: 4 servings
Prep Time: 6 minutes
Total Time: 30 minutes
2 1/2 pounds boneless, skinless chicken breasts, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 Tablespoons avocado oil
3 large shallots, thinly sliced
4 garlic cloves, peeled and smashed with the flat side of a knife
2 inch piece fresh ginger, peeled and chopped
1/2 cup palm sugar or light brown sugar
3 Tablespoons rice vinegar
2 Tablespoons fish sauce
1/4 cup chopped fresh cilantro, for garnish
1. Prep Chicken: Working with one chicken piece at a time, lay flat on a cutting board and cut in half to make a fatter piece and the tapered end piece. Set the fatter piece up on the cut side and gently hold the chicken piece while you cut down through it. You should now have three pieces that are similar in size.
2. Cook Chicken: In a large non-stick skillet set over medium high heat add 2 Tablespoons of oil. While oil is heating sprinkle chicken pieces with salt and pepper. When oil is shimmering, add 3 or 4 pieces of chicken and cook until browned, about 4 minutes. Flip chicken pieces and continue to cook until browned, another 4 minutes. Transfer cooked chicken to a clean plate and tent loosely with foil. Repeat process with remaining chicken pieces. When chicken is all cooked, discard the oil in the skillet then return skillet to medium-high heat.
3. Cook Aromatics: Add remaining oil to the skillet and heat until shimmering. Add the shallots, garlic and ginger and cook, stirring often, until fragrant and softened, about 2 minutes.
4. Simmer Sauce: Add the sugar, vinegar, fish sauce and 1/2 cup water to the skillet and deglaze the pan by scraping up any browned bits with a wooden spoon. Simmer sauce, stirring often, until thickened, about 5 minutes.
5. Finish Chicken: Add the chicken to the sauce and toss to coat. Continue to cook until chicken is heated through, about 2 minutes or so.
6. Serve & Enjoy: Transfer chicken to a platter of individual serving plates and drizzle with sauce. Sprinkle cilantro on top. Enjoy!
