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| 2 x ca. 450 g | Chicken Thighs; skinned and boned |
| 1 Teelöffel | salt |
| 1 Esslöffel | peanut oil |
| 5 | Shallots thinly sliced |
| 3 mittel | yellow onions thinly sliced |
| 4 | Red Chiles; seeded and minced |
| 1 Tasse | water |
| 2 Esslöffel | dark soy sauce |
| 1 Esslöffel | sugar |
| 1 Teelöffel | salt |
| 3 Tasse | rice cooked |
| 1/2 Tasse | Roasted Peanuts |
| 1/2 Tasse | Cilantro leaves |
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Season the chicken with salt and pepper and set aside as you preheat the oil in a 12" skillet. Stir fry the shallots, onions and chiles until lightly browned, then add the chicken and cook 5-7 minutes, or until the chicken is lightly browned. Mix together the water, soy sauce, sugar and salt. Pour over the chicken, raise to a boil, then reduce heat, cover and cook 15-20 minutes until the chicken is cooked through and tender, and the sauce is thick. Serve over rice topped with peanuts and cilantro.
Shadow Zone Iv - Stinson Beach, Ca
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