Penang Curry Chicken with Citrus and Ginger
1-2 lbs chicken thighs, diced into small pieces
1/3 Cup coconut aminos or soy sauce (use less if using soy, as aminos have a much more mild flavor)
1 - 1.5 Tbsp Teeny Tiny Spice Penang Curry
1 Tbsp vinegar (I like rice vinegar here)
2 tsp fish sauce
2-3 tsp lime juice or juice from 1/2 an orange
1 1/2 tsp ground ginger powder or minced fresh ginger
3 cloves garlic, minced fine, or a sprinkle of powder/granules if using dried
sprinkle of sea salt
1. Combine all ingredients in a large bowl or bag and add the chicken. Marinate for an hour or two.
2. Add your favorite cooking fat to your skillet, bringing it to medium high heat, then add chicken and any remaining sauce from your marinade.
3. Simmer the chicken, stirring and flipping the pieces regularly until most of the sauce has cooked, and chicken begins to brown.
4. Cook until sauce has thickened then serve. I like to top mine with some crushed peanuts or nuts of choice, and a little bit of fresh herbs.