Sweet And Spicy Sticky Chicken Over Brown Rice Recipe

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Sweet and Spicy Sticky Chicken over Brown Rice

Dawn Graves

By
@dawngraves1

Serve over brown rice for a hearty, extra delicious meal. Plan to soak the rice for 3-4 hours before cooking (@ 40 minutes in my rice cooker) and rinse well in a strainer before cooking (rinses off excess starch). This makes for much softer, more edible rice.


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Serves:

4-8 people, depending on whether they want 1 or 2 thighs.

Prep:

40 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

8
boneless skinless chicken thighs
1/2 c
brown sugar
4 clove
garlic
2 Tbsp
freshly grated ginger root
3 Tbsp
rice wine vinegar (plain rice vinegar will work, too)
2 Tbsp
fish sauce (check asian section near soy sauce)
2 Tbsp
soy sauce
1/3 c
water
1/2 tsp
fresh ground black pepper
1/4 tsp
crushed red chile flakes
1 Tbsp
peanut or vegetable oil
1/2
large sweet onion
6
scallions, sliced thin
1 bunch
cilantro, for garnish
2 c
brown rice

Directions Step-By-Step

1
5 (or more) hours before you want to serve the dish, soak the rice in a saucepan of lukewarm water. Make sure there are a couple inches of water above the rice. After it's soaked for at least 4 hours (right around the time to start prepping the marinade/chicken) transfer the rice to a large strainer and rinse it under the tap to remove excess starch. Put rice in a rice cooker with 2 T butter and 1/2 tsp salt and 4 c water and cook until done. It should be ready around the same time as the chicken.
2
In a bowl, whisk together the grated ginger, chopped garlic, brown sugar, fish sauce, water, rice wine vinegar, soy sauce, black pepper and crushed red chile flakes.
3
Trim any excess fat off the chicken thighs and set aside in the bowl with the marinade.
4
Heat the oil in a large frying pan over medium heat. Add the chopped onions and sauté for 2-3 minutes. Add the scallions and sauté for another 3 minutes or until the scallions have softened.
5
Add the thighs and the brown sugar mixture to th pan. Turn the heat to high and bring to a boil. As soon as it comes to a boil, reduce the heat to low and simmer for 25-30, turning the thighs at 15 minutes, until the thighs are fully cooked.
6
Remove the thighs from the pan and cover with foil to keep warm. Increase the heat to high and reduce the sauce until it is slightly thickened and resembles a bubbling caramel sauce. Serve the chicken in the sauce, garnished with the cilantro, if using.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian