Chef John's Caramel Chicken Recipe

Whisk brown sugar water fish sauce rice vinegar soy sauce garlic and ginger in a bowl until brown sugar is completely dissolved about 1 minute. Set aside.

Heat oil over high heat in a skillet. Stir in chicken.

Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency 6 to 7 minutes.

Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside about 5 minutes.

Stir in in peanuts jalapenos and green onion; cook until warmed through 2 to 3 minutes.

Garnish with cilantro and serve.