Caramelized Black Pepper Chicken

Thanks goes to Gwyneth Paltrow and her "GOOP.com" blog. I made this on Sunday night, and served this with brown rice and steamed broccoli. It was delicious! I made a few changes, indicated by the parentheses. I also would consider serving this with chopped peanuts on top.

INGREDIENTS (Serves 4)
2/3 cup dark brown sugar (unrefined)
1/3 cup fish sauce
1/3 cup rice vinegar
1/2 cup water
2 teaspoons finely grated garlic
2 teaspoons finely grated ginger
2 teaspoons coarsely ground pepper
1 or 2 fresh thai chilis halved [i used red pepper chilis, sliced long and thin]
2 tablespoons vegetable oil
2 shallots, thinly sliced
2 pounds organic boneless, skinless chicken breasts, cut into small pieces (1/2")
2 tablespoons coarsely chopped cilantro

PREPARATION
1. In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper and chili. Reserve.
2. In a large skillet, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes.
3. Add the chicken and stir-fry, browning it all over, about a minute.
4. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes. [I cooked this for longer, so the sauce is reduced and the flavor intensifies]
5. Stir in the cilantro and serve.

Adapted from Charles Phan's Caramelized Black Pepper Chicken published in Food & Wine, December 1998.