Jasdip, I've never found it on her blog, but I do find it here on the forum, so here it is! I do use a few dried pepper flakes in place of the chili peppers, because I'm a wuss when it comes to spicy food, and I make double the sauce, because it's so good on the rice. It's not something I can make right now, but I sure wish I could!
Chicken in Caramel Sauce
Sol on the CF
1/2 C packed dark brown sugar
1/4 C water
1/4 C Asian fish sauce
3 T rice vinegar
1 tsp minced garlic
1 tsp soy sauce
1 tsp thinly sliced fresh ginger
1/2 to 1 tsp freshly ground black pepper
2 small chili peppers, fresh or dried, halved
1 T canola oil
1 shallot thinly sliced
1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces
In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside.
Heat oil in a large skillet over high heat. Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes.
Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes.
Serve with rice.
Annie
Q