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.