Easy Honey Ginger Lime Chicken
- In a thick-bottomed frying pan, boil a cup of water.
- When the water is boiling, arrange the chicken thighs in a single layer (adding the chicken to already boiling water minimizes the formation of scum).
- Add the ginger, chilies and lime zest.
- Pour in the fish sauce.
- Cover and simmer for 20 minutes. After 20 minutes, the liquid would have reduced considerably.
- Pour in the lime juice and honey.
- Cook over high heat, uncovered, turning the chicken thighs often until the sauce browns and thickens. Watch the chicken carefully at this stage — the fast-thickening sauce burns fast because of the honey.
- When the liquid has evaporated and all there is left is a thick caramelized sticky sauce coating the chicken, lift the chicken pieces one by one and transfer to a serving platter, making sure that the fibrous grated ginger stays in the wok. You don’t it need anymore — all the ginger-y flavors are already in the chicken.
- Garnish with thin strips of scallioned and julienned red bell pepper.
- Serve hot with rice.
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