Sticky Thai Chicken

• 2 teaspoons vegetable oil or 2 teaspoons peanut oil
• 4 large red chili peppers, peeled and chopped
• 1 tablespoon freshly grated gingerroot
• 1 lime (juice only)
• 3 tablespoons fish sauce
• 1/3 cup dark brown sugar
• 8 (1 1/4 lb) boneless skinless chicken thighs, cut in half
• 2 tablespoons cilantro leaves

1. In a skillet over medium-high heat, heat the oil, chili peppers and ginger; cook 1 minute.
2. Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute.
3. Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn't burn. Sprinkle with cilantro.

vegetable oil, red chili peppers, gingerroot, lime, fish sauce, brown sugar, chicken thighs, cilantro

Taken from www.food.com/recipe/sticky-thai-chicken-498734 (may not work)