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MailTribune.com
  • Sweet-and-Sour Roast Chicken

    ready in: 35 minutes
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  • 1/2 cup packed light-brown sugar
    2 tablespoons Thai fish sauce
    2 tablespoons lower-sodium soy sauce or tamari
    2 teaspoons, or to taste, chili-garlic sauce
    1/4 cup fresh lime juice, divided
    1 warm, fully cooked rotisserie chicken, cut into 10 serving pieces
    1 1/2 cups sliced seedless cucumbers
    1/2 cup sliced red onion
    1 teaspoon rice vinegar
    Salt and freshly ground black pepper, to taste
    1 small head frisee, torn into bite-size pieces
    1 fresh red or green chili, sliced (optional)
    In a medium saucepan, whisk together the brown sugar, fish sauce, soy sauce, chili-garlic sauce and 2 tablespoons water until combined. Bring mixture to a boil, reduce heat to medium and cook until sauce thickens, for 3 to 5 minutes. Remove from heat and stir in 3 tablespoons of the lime juice.
    Brush half of sauce over flesh and skin of chicken.
    In a medium bowl, toss the cucumbers and red onion with the vinegar, salt, pepper and remaining lime juice. On a platter, arrange the frisee, cucumbers and onions and place chicken pieces on top. Sprinkle over the sliced chili, if desired. Spoon remaining sauce over chicken or serve on the side.
    Makes 4 servings.
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