Have you ever been to your favorite Chinese Restaurant and thought, "This chicken looks funny? Are you sure it's chicken?" Seriously we have all thought this. Well guess what? They have used boneless skinless chicken thighs. I think it is the most tender piece of chicken. And when the are cut up, they look a bit sketchy.
Combine 1/2 cup of dark brown sugar, about 1/3 cup of fish sauce , 1/4 cup of water, 1 TBS minced ginger, 1 TBS of minced garlic, and 1/2 tsp of red pepper flakes. Once again I happen to love buying the store bought minced garlic. And I hate to grate ginger. I have grated my fingers too many times, so let's buy that as well. Oh and the fish sauce. You don't want to make that either. We can talk about that in another lesson.
Heat 2 TBS of Canola oil in a skillet. While you are heating it up, go ahead and cut your boneless skinless chicken thighs into small pieces. Trim off some of the fat, because there is a lot of it. But do not cut all of it off, that is what keeps it so moist and tender. Add the cut up chicken to your skillet along with your dark brown sugar mixture. Simmer until the chicken is cooked through, making sure to turn the chicken to get covered in the yummy sauce. Be careful, I have made the mistake of cooking the sauce down to far. Then there wasn't enough of the yummy sauce to pour over some jasmine rice.
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