sweet and spicy sticky chicken over brown rice

Name: Sweet and Spicy Sticky Chicken over Brown Rice
Prep time: 40 min
Cook time: 35 min
Yield: 4-8 people, depending on whether they want 1 or 2 thighs.
Cuisine: Asian
Ingredients: 8 - boneless skinless chicken thighs; 1/2 cup(s) brown sugar; 4 clove(s) garlic; 2 tablespoon(s) freshly grated ginger root; 3 tablespoon(s) rice wine vinegar (plain rice vinegar will work, too); 2 tablespoon(s) fish sauce (check asian section near soy sauce); 2 tablespoon(s) soy sauce; 1/3 cup(s) water; 1/2 teaspoon(s) fresh ground black pepper; 1/4 teaspoon(s) crushed red chile flakes; 1 tablespoon(s) peanut or vegetable oil; 1/2 - large sweet onion; 6 - scallions, sliced thin; 1 bunch(es) cilantro, for garnish; 2 cup(s) brown rice

10 Pinches

Dawn Graves

Colts Neck, NJ

Updated on Feb 23, 2016

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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prep time 40 Min

cook time 35 Min

method Stove Top

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

Ingredients

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

How To Make sweet and spicy sticky chicken over brown rice

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.

Step 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.
Step 3

Trim any excess fat off the chicken thighs and set aside in the bowl with the marinade.
Step 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.
Step 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.
Step 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.
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