Sticky Thai Chicken (using thighs)

This is really easy, and very tasty.

Sticky Thai Chicken

Makes 4 servings

2 teaspoons vegetable oil
4 large fresh chiles, cored, seeded and finely chopped (see note)
1 tablespoon grated fresh ginger
3 tablespoons lime juice (2 limes)
3 tablespoons nam pla (fish sauce)
1/3 cup firmly packed brown sugar
8 boneless, skinless chicken thighs, halved
2 tablespoons fresh cilantro leaves (optional)
Cooked jasmine rice or steamed vegetables

Heat a large frying pan over medium-high heat. Add the oil, chiles and
ginger, and cook for 1 minute. Add the lime juice, nam pla and brown
sugar, and cook, stirring, for 1 minute. Add the chicken and cook for 8
minutes. Increase the heat to high, turn the chicken and cook for 5 to 10
minutes more or until golden, sticky and cooked through. Sprinkle with the
cilantro and serve with jasmine rice or steamed vegetables.

Note: Wear gloves when handling fresh, canned, dried or pickled chiles;
the oils can cause a burning sensation on your skin.

-- Adapted from "The Instant Cook" by Donna Hay

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