½ cup brown sugar
800g (1.76 lb) boneless chicken thigh fillets, cut into roughly 4cm (1.6 inch) cubes
1 cup coconut water*
2 garlic cloves, finely chopped
2 tbsp fish sauce
¼ tsp ground white pepper, plus extra to serve
steamed rice, to serve
Pickled carrot & herb salad:
1 heaped cup of carrot strips (about 80g/3oz)
1 long red chilli, sliced
3 tbsp white vinegar
1 tbsp sugar
½ tsp sea salt
2 tbsp finely chopped coriander
¼ cup mint leaves
Phenomenal!!!
100% worth the hour of simmering! Just delicious with the right amount of sweetness, fish saucy-ness and a kick of chilli from the pickled carrot salad! YUM!