1. In a bowl, whisk together the brown sugar, fish sauce, water, rice-wine vinegar, soy sauce, ginger, garlic, black pepper and crushed red chile flakes.
2. Heat the oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 minutes. Add the thighs and the brown sugar mixture. Turn the heat to high and bring to a boil. As soon as it comes to a boil, reduce the heat to low and simmer, turning the thighs occasionally, until cooked through, 25-30 minutes.
3. Remove the thighs from the pan and cover with foil to keep warm. Increase the heat to high and reduce the sauce until it is slightly thickened and resembles a bubbling caramel sauce. Serve the chicken in the sauce, garnished with the cilantro.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 68.1mg||21 %|
|Sodium 1596.9mg||55 %|
|Potassium 335.8mg||9 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 29.4g|
|Protein 17.6g||25 %|
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Calories per serving: 251
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