Derek Tibs Recipe

Prepare aromatics and brown base

Heat a large wide skillet or wok over medium-high heat. Add olive oil and butter. When butter foams, add the finely diced onion and a pinch of salt; sweat until translucent and beginning to brown, about 5–6 minutes. Add minced garlic and minced ginger and cook, stirring, for 30–45 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1–2 minutes to remove rawness. Pour in chicken broth and scrape up browned bits from the pan. Add coconut milk, soy sauce, brown sugar, lime juice, chili flakes, salt, and black pepper. Bring the mixture to a gentle simmer and reduce heat to medium-low. Let simmer uncovered for 6–8 minutes to thicken slightly while you prepare the protein and vegetables.

Cook the protein

While the sauce simmers, pat the chicken pieces dry and season lightly with a pinch of salt and pepper. In a second large skillet or the same pan if space allows, add 1 tbs olive oil over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear until golden brown on the outside and cooked through, about 4–6 minutes total depending on piece size. Remove chicken to a plate and keep warm. If using tofu, fry until golden on all sides, about 6–8 minutes.

Sauté vegetables

In the same pan used for the chicken, add the red bell pepper, snap peas, and carrot. Sauté over medium-high heat 3–4 minutes until crisp-tender. Add the white parts of the scallions and cook another 30 seconds.

Combine protein, veg, and sauce

Return the cooked chicken (or tofu) to the pan with the vegetables. Pour the simmered sauce over the protein and vegetables. Stir gently to combine and simmer together 2–3 minutes until everything is heated through and the sauce coats the pieces. Taste and adjust seasoning with additional salt, lime juice, or soy sauce if needed.

Turn off the heat and stir in toasted sesame oil and most of the chopped cilantro (reserve a little for garnish). Sprinkle toasted sesame seeds over the dish.

Serve the Derek Tibs immediately over cooked jasmine rice or noodles. Scatter the remaining green scallion slices and cilantro on top. Offer lime wedges on the side to squeeze over individual portions.