Updated Dec 10, 2018Chatelaine
- COMBINE chicken with fish sauce, sugar, soy, vinegar and black pepper in a large bowl. Stir to coat. Let stand at room temperature for 15 min. Sprinkle cornstarch over chicken, stirring to coat.
- HEAT an extra large non-stick frying pan over medium. Add oil, then chicken thighs. Cook until golden, 3 to 4 min per side. Add any remaining marinade to chicken.
- ARRANGE shallots around chicken. Add tomatoes, breaking up with a wooden spoon. Stir in water. Boil, then reduce heat to medium-low and simmer, covered, until chicken is tender and mixture is saucy, about 35 min. Skim off any fat. Serve stew over rice. Garnish with green onions. Makes 5 cups.
NutritionCalories 185, Protein 26 g, Carbohydrates 13 g, Fat 3 g, Fibre 2 g, Sodium 777 mg. Excellent source of vitamin c
How to roast a chicken