The five principal elements of Vietnamese cuisine are: salty, sweet, bitter, sour, and spicy. And this flavorful recipe is just that—sweet, sticky, and savory with a touch of heat. Serve it with jasmine rice and stir-fried cabbage or baby boy choy for a healthy Vietnamese feast.

Ingredients

• 1½ lb boneless chicken thighs, cut in quarters
• 2 tbsp vegetable oil
• 1 tbsp chopped garlic
• 3 tbsp finely chopped ginger
• 2 tbsp finely chopped shallot or onion
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 1 tbsp granulated sugar
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp dried red chili flakes
• ¼ cup water
• 3 scallions, cut into 2-inch lengths and slivered

Directions

In a large deep skillet or Dutch oven, heat the oil over medium-high heat until shimmering. Add the chicken pieces and cook for 2 minutes, stirring once or twice. Push meat to the sides of the pan and add the ginger, shallots and garlic. Cook for about a minute, then add the fish sauce, sugars, salt & pepper and chili flakes and toss everything together. Let the juices come to a boil and start to thicken, then add water. Adjust the heat to keep the sauce simmering and continue to cook the chicken for 10 -15 minutes longer, tossing the ingredients occasionally. When the sauce is a deep reddish-brown syrup and the chicken is cooked through, add the scallions and toss well. Serve hot or warm.

From “Quick and Easy Vietnamese” by Nancie McDermott