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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the 1/2 of the onions, 1/2 of the ginger, and all the garlic in a very hot pan/pot with vegetable oil. (Add ingredients to the pan in the above mentioned order so that you don't burn the garlic). | 2. After browning the edges of the onions (about 2-3 mins), add chicken. Fry for five more minutes. | 3. Add sweet chili sauce, fish sauce, red pepper flakes. (You can add salt/pepper here too if you are familiar with this dish, otherwise wait so that you don't oversalt.). | 4. Reduce heat to med-low and allow the chicken to simmer without the lid for about 20 minutes, stirring occasionally. The liquid should reduce by at least half. | 5. Salt/pepper to taste. (The chicken should be fully cooked at this point, so you can taste the sauce.). | 6. Add the rest of the onions and ginger, then cook for 3-5 more minutes. | 7. Enjoy with jasmine rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2	lbs	boneless skinless trimmed cut	3986.4	7.1574	86.7948	400.7238
onion	1		cut	44.0	10.274000000000001	1.21	0.11
gingerroot	1/4	cup	cut	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
thai chili sauce	1/4	cup	sweet	-	-	-	-
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
red pepper flake	2	tablespoons	crushed	-	-	-	-
vegetable oil				-	-	-	-
kosher salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.