Ingredients -

4 teaspoons canola oil

1 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces

1 tablespoon minced peeled fresh ginger

3 garlic cloves, minced

1 large shallot, thinly sliced

1/4 cup unsalted chicken stock

3 tablespoons dark brown sugar

1 tablespoon fish sauce

1 tablespoon fresh lime juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper

6 green onions, cut into 1-inch pieces

Directions -

Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add chicken; cook 2 minutes. Turn chicken; add ginger, garlic, and shallot. Cook 1 minute, stirring frequently.

Combine 1/4 cup stock, sugar, and next 5 ingredients (through red pepper) in a bowl. Add to pan; cook 1 minute. Reduce heat to medium-low; simmer 7 minutes or until sauce has thickened and chicken is done. Stir in green onions.