1/2 cup plus 1 tablespoon

coconut water, divided

1/4 cup white sugar

3 tablespoons fish sauce

2 medium shallots, peeled, halved

and thinly sliced (1/2 cup)

2" piece of fresh ginger, peeled and

cut into 1/8" matchsticks (1/3 cup)

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

1/4 cup chopped fresh cilantro

leaves and tender stems

1 small jalapeño chili, stemmed

and sliced into thin rings

1 tablespoon grated lime zest,

plus 1 tablespoon lime juice

Steamed rice, to serve

Lime wedges, to serve

In a 12" skillet over medium-high heat, combine the 1 tablespoon coconut water and the sugar. Bring to a boil and cook, stirring occasionally, until the mixture turns golden at the edges, about 3 minutes. Reduce to medium heat and continue to cook, swirling the pan but without stirring, until the caramel is mahogany in color and smokes lightly, another 4 to 5 minutes.

Off heat, add the fish sauce and stir; the mixture will steam and bubble vigorously. Set the pan over medium heat, pour in the remaining 1/2 cup coconut water, and stir until fully incorporated. Add the shallots and ginger and bring to a simmer, then cover, reduce to low, and cook for 5 minutes.

Stir in the chicken. Cover and cook over medium, stirring once or twice, until the chicken is cooked through, 15 to 20 minutes, adjusting the heat as needed to maintain a steady simmer. Uncover, increase to medium-high heat, and simmer vigorously (the sauce will form large bubbles), stirring occasionally, until the chicken is glazed and the sauce is syrupy, about 8 minutes.

Off heat, stir in half of the cilantro, the jalapeño, lime zest, and lime juice. Top with the remaining cilantro and serve with steamed rice and lime wedges.