My mother’s recipe files contain hundreds of recipes and I forget what’s in the boxes if I haven’t browsed through in a while. So every so often I make myself a cup of tea, pull a chair up to the dining room table, take out several categories and slowly go through them. A newspaper clipping of this recipe caught my eye because the paper wasn’t grease stained and discolored so I knew it must have been one of the last recipes my mom added to her collection. Any credit at the bottom of the page had been cut off so I didn’t have a clue who the author was. This recipe was such a hit when I made it and I was curious where it came from. I Googled Sticky Thai Chicken and, sure enough, the recipe is from one of Donna Hay’s cookbooks, The Instant Cook, a book I can’t wait to add to my cookbook collection.
- 2 tablespoons vegetable oil
- 4 large fresh chilies, cored, seeded and finely chopped (I used 2 jalapenos)
- 1 tablespoon grated fresh ginger
- 3 tablespoons lime juice (2 limes)
- 3 tablespoons fish sauce (nam pla)
- ⅓ cup firmly packed brown sugar
- 8 boneless, skinless chicken thighs, halved (I used 6 whole chicken thighs)
- 2 tablespoons chopped cilantro
- Cooked jasmine rice or steam vegetables
- Heat a large skillet 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 another 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 cilantro and serve with rice or vegetables.
- If you use whole chicken thighs put the skillet in a 350 degree oven after the first 8 minutes of cooking on the stovetop and bake for about 30 minutes or until juices are clear. Baste with the sauce every 10 minutes. If you want a crispier skin turn on the broiler for a few miinutes until skin is nicely browned. Watch carefully.
It doesn’t look like there is much sauce in the pan but there is plenty to baste the chicken pieces and spoon several tablespoons over the rice. It wasn’t quite spicy enough for my taste so next time I will add another chile and a little more grated ginger. This is a quick and easy dish to prepare and I give it a enthusiastic thumbs up. Using the boned and skinned chicken pieces called for in the original recipe would speed up the cooking process and dinner would be ready to serve in the time it takes to cook the rice. Nice.
This recipe is linked to Foodie Friday festivities at Designs by Gollum. Thanks, Michael Lee, for hosting this lovely event.
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