Caramelized Black Pepper Chicken

This is an easy, go to dish for us if we are craving Asian cuisine.  It can get rather spicy though, so please vary the peppers for your own tastes.  Depending on our mood, I sometimes leave all the seeds in, or take seeds out of one pepper and leave the other.  If you cannot find Thai chiles, Serrano chiles are a good substitute.  Also, I always keep fresh ginger in my freezer, it makes it SO much easier to grate.

2lbs skinless, boneless chicken breasts cut into 1inch chunks
1/3c rice vinegar
2T low sodium soy sauce
1t fresh ground black pepper
1-2 fresh Thai chiles, cut in half (with or without seeds-to your taste)
2/3c dark brown sugar
1/2c water
1T fresh grated ginger
1T crushed garlic
2T vegetable oil
2 shallots, thinly sliced
2T chopped up cilantro

In a small bowl, combine the sugar, vinegar, soy, black pepper, chiles, water, ginger, and garlic and whisk gently to combine.  Set aside.

In a large skillet over medium high heat, heat the oil.  Add the shallots and cook until soft, about 3 minutes.

Add the chicken and stir fry until browned all over, about 4 minutes.  Pour the sugar mixture over the chicken and stir to coat.  At a high temp, stir fry until mixture begins to caramelize on chicken, about 5 more minutes.  Stir frequently.

Stir in cilantro.

Serve over jasmine rice and enjoy!