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Caramel Chicken with Pickled Cucumber and Onion

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Caramel Chicken with Pickled Cucumber and Onion
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 4
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Who needs take-out when you have this Asian-inspired recipe that's ready in less than an hour?

Ingredients

Pickled Cucumber and Onion

1/4
cup cider vinegar
1
teaspoon granulated sugar
1/4
teaspoon crushed red pepper flakes
1/4
teaspoon salt
1/8
teaspoon pepper
1
medium cucumber
1
small red onion, cut in half, sliced (1/2 cup)

Chicken and Sauce

1/2
cup packed brown sugar
2/3
cup chicken broth
3
tablespoons rice vinegar
2
tablespoons soy sauce
1
tablespoon vegetable oil
8
boneless skinless chicken thighs, cut into 1-inch pieces
1
teaspoon finely chopped gingerroot
2
cloves garlic, finely chopped
Hot cooked rice, if desired
Black sesame seed or toasted sesame seed, if desired

Directions

  • 1 In medium glass or plastic bowl, mix cider vinegar, granulated sugar, pepper flakes, salt and pepper until sugar is dissolved. Cut cucumber in half lengthwise; remove seeds with spoon. Cut each half crosswise into 1/4-inch slices. Add cucumber and onion to bowl; toss to coat. Set aside; stir occasionally.
  • 2 In small bowl, mix brown sugar, broth, rice vinegar and soy sauce until sugar is almost dissolved; set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, gingerroot and garlic; cook about 5 minutes, stirring occasionally, until chicken is lightly browned.
  • 3 Add broth mixture to skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 20 to 25 minutes or until chicken is golden brown and sauce is thickened and reduced by half.
  • 4 Serve chicken and sauce over rice. Top with pickled cucumber and onion; sprinkle with sesame seed.
Tips  

If you don't have rice vinegar, you can use cider vinegar in the sauce.

Make the Pickled Cucumber and Onion up to 1 day ahead. Refrigerate until serving time.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
22%
(
Saturated Fat
3 1/2g
19%
,
Trans Fat
0g
)
Cholesterol
120mg
41%
Sodium
860mg
36%
Potassium
630mg
18%
Total Carbohydrate
33g
11%
(
Dietary Fiber
1g
4%
,
Sugars
30g
)
Protein
42g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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