- 1 pkg boneless, skinless chicken thighs, weighing 1 1/2 pounds
- 1 Tablespoon avocado oil
- 2 cloves garlic, minced
- 1 Tablespoon minced ginger
- 1 jalapeno, thinly sliced
- 1 bunch green onions, thinly sliced, white and green parts kept separate
- 2 Tablespoons coconut sugar
- 1/4 cup fish sauce
- 1/2 cup water
- 1 Tablespoon rice vinegar, or fresh lime juice
- Steamed rice or cauliflower rice
- Sautéed seasonal veggies
- Prep all your ingredients before starting, and mix together the caramel sauce.
- Heat a large skillet 12″ or bigger over medium high heat. When the pan is hot but not smoking, add the avocado oil, and place the chicken thighs in flat side down. Cook the chicken thighs without moving them for 4-5 minutes, or until they’ve browned.
- Pour in about 1/4 cup of the sauce, and let it caramelize around the chicken thighs, (about 2 minutes) be careful to watch it constantly as the liquid evaporates because you don’t want the caramel to burn. When the liquid is almost gone and looks like caramel, add the minced garlic, ginger, jalapeno, and the white part of the green onions. Pour the rest of the sauce into the pan, and turn the chicken thighs over to finish cooking. Reduce the heat to medium, and stir the sauce a bit around the chicken thighs to mix all the ingredients together.
- Continue to cook the chicken until it’s cooked through with no pink remaining, about 10 minutes. If you start to run short on liquid before the chicken is done, add a couple tablespoons of water.
- Serve the chicken immediately with your choice of sides.
- You can also let the chicken cool to room temperature, and add it to any kind of Asian inspired salad you love.
- Prep Time: 10 mins
- Cook Time: 20 mins