Sweet and Spicy Sticky Chicken over Brown Rice
By
Dawn Graves
@dawngraves1
11
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.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4-8 people, depending on whether they want 1 or 2 thighs.
Prep:
40 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
-
8boneless skinless chicken thighs
-
1/2 cbrown sugar
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4 clovegarlic
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2 Tbspfreshly grated ginger root
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3 Tbsprice wine vinegar (plain rice vinegar will work, too)
-
2 Tbspfish sauce (check asian section near soy sauce)
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2 Tbspsoy sauce
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1/3 cwater
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1/2 tspfresh ground black pepper
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1/4 tspcrushed red chile flakes
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1 Tbsppeanut or vegetable oil
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1/2large sweet onion
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6scallions, sliced thin
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1 bunchcilantro, for garnish
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2 cbrown rice
How to Make Sweet and Spicy Sticky Chicken over Brown Rice
- 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.
- 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.
- Trim any excess fat off the chicken thighs and set aside in the bowl with the marinade.
- 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.
- 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.
- 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.
