Recipe adapted from www.delish.com. Tested by Susan Selasky for the Free Press Test Kitchen. — Detroit Free Press/McClatchy-Tribune Information Services
- 2 tbsp Thai fish sauce
- 2 tbsp less-sodium soya sauce or tamari
- 2 tbsp water
- 2 tsp or to taste chilli garlic sauce
- ¼ cup fresh lime juice, divided
- 1 warm fully cooked rotisserie chicken, cut into 10 serving pieces
- 1½ cups sliced seedless cucumbers
- ½ cup sliced red onion strips
- 1 tsp rice vinegar
- Salt and freshly ground black pepper to taste
- 1 small head frisée (or other salad leaves), torn into bite-size pieces
- 1 fresh red or green chilli, sliced, optional
- In a medium saucepan, whisk together the brown sugar, fish sauce, soy sauce, water and chili garlic sauce until combined. Bring mixture to a boil, reduce heat to medium and cook until sauce thickens, 3 to 5 minutes. Remove from heat and stir in 3 tablespoons of the lime juice.
- Brush half of the sweet-and-sour sauce over the flesh and skin sides of chicken pieces.
- In a medium bowl, toss cucumbers and red onion with the remaining 1 tablespoon of lime juice, vinegar, salt and pepper. On a platter, arrange the frisée, cucumbers and onions and place chicken pieces on top. Sprinkle sliced chilli, if desired. Spoon remaining sauce over chicken or serve on the side.