In a small saucepan over medium heat, add the water, rice vinegar, brown sugar, red pepper flakes, soy sauce, and fish sauce. Mince your cloves of garlic, and add them, as well. Grate the ginger directly into the pot.
3/4 cup water, 1/3 cup rice vinegar, 1/4 cup brown sugar, 1 tablespoon soy sauce, 2 teaspoons fish sauce, 1 tablespoon fresh ginger, 1/2 teaspoon red pepper flakes, 2 cloves garlic
Bring the mixture to a boil. Once it starts boiling, in a small bowl whisk together the cornstarch with a little bit of cold water. Make sure the water is cold, which will prevent lumps. Add the cornstarch slurry to the sauce, whisking for a minute or so.
1 1/2 teaspoons cornstarch
Add your chopped chicken to the pan and cook just until the chicken is no longer pink on the outside. Add the coconut milk, and stir. When you first add it, the coconut milk will be chunky, but it will quickly melt and incorporate beautifully into the sauce.
1 pound chicken, 1 cup coconut milk
Continue simmering for another five or so minutes, until your chicken is cooked all the way through. Add the lime juice and stir, then serve immediately.
I like chicken thighs because they are juicier have have a little more flavor, but chicken breast works just as well.
If you have carrots, chop them into matchsticks. It would be great to toss some peas into the sauce just before serving. Add some sprouts on top. Have some cilantro you haven't used up? Now you can. Chopped tomatoes? Add them, too. It's great by itself but even better with some more color and veggies.
For more tips and tricks, be sure to read the full article above.