Sticky Thai Chicken - cooking recipe

Ingredients

2 teaspoons vegetable oil or 2 teaspoons peanut oil
4 large red chili peppers, peeled and chopped
1 tablespoon freshly grated gingerroot
1 lime (juice only)
3 tablespoons fish sauce
1/3 cup dark brown sugar
8 (1 1/4 lb) boneless skinless chicken thighs, cut in half
2 tablespoons cilantro leaves

Preparation

In a skillet over medium-high heat, heat the oil, chili peppers and ginger; cook 1 minute.
Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute.
Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn't burn. Sprinkle with cilantro.