This is quick and flavorful -faster than take-out, I bet you. Few ingredients, few pans - great for small apartments.
4 chicken thighs, trimmed
Sauce:
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp Nam Pla, Thai fish sauce
2 Tbsp pale dry sherry
1 Tbsp sesame oil
1 tsp chili paste with garlic
Heat a dash of canola oil in a large non-stick skillet to shimmering. Place chicken thighs, skin-side down and brown for about 5 minutes. Salt and pepper generously. Shake pan often. Turn thighs over and brown second side about 2-3 minutes.
While the other side browns, whisk together the sauce ingredients. Carefully pour the sauce alongside the chicken thighs, but not on top. Allow the thighs to braise in the sauce for about 10-15 minutes, covered, until the thighs are cooked through and the juices run clear.
Serve chicken with rice and some vegetables, and perhaps some thin Chinese pancakes as in moo-shu dishes, if you have some.
Serves 4.
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