Makes 6 servings
3 tablespoons black peppercorns
3 pounds skinless, boneless chicken thighs
½ cup soy sauce
1 tablespoon honey
6 tablespoons butter
15 small shallots, thinly sliced
9 plump garlic cloves, finely chopped
1 to 2 fresh chilies, such as bird's-eye, cayenne, serrano, or jalapeño, thinly sliced
4 scallions, thinly sliced
Steamed white rice for serving
1 lime, halved, plus lime wedges for serving
1. Using a spice grinder or mortar and pestle, coarsely grind the peppercorns. Cut the chicken into 1-inch chunks and thread evenly onto bamboo skewers (6-inch skewers fit easily inside a skillet). Season the chicken all over with salt and some of the pepper you just ground. Combine the soy sauce and honey and stir together until the honey has dissolved.
2. Heat the butter in a large, heavy skillet over moderately high heat. When it foams, add the chicken skewers in batches and cook, turning occasionally, until browned all over, 8 to 10 minutes. Transfer the skewers to a plate.
3. Add the shallots, garlic, ginger, and chilies to the skillet, reduce the heat to moderate, and cook, stirring from time to time and scraping up any leftover chicken bits from the bottom of the pan, until the vegetables are softened, about 5 minutes. Stir in the soy sauce and honey, as well as the remaining ground black pepper, and cook for about 1 minute.
4. Return the chicken skewers to the skillet, along with any juices that have collected on the plate. Cook the chicken until it is cooked through and well-coated with the sticky sauce, about 3 minutes more. 5. Remove from the heat. Squeeze the lime over the dish and scatter with the sliced scallions. Serve with white rice and lime wedges.
- From Onions Etcetera by Kate Winslow and Guy Ambrosino
Per serving: 634 calories, 29 grams protein, 82 grams carbohydrates, 2 grams sugar, 20 grams fat, 105 milligrams cholesterol, 802 milligrams sodium, 3 grams dietary fiber.