• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Description

Recipe adapted from www.delish.com. Tested by Susan Selasky for the Free Press Test Kitchen. — Detroit Free Press/McClatchy-Tribune Information Services

Recipe Ingredient

  • 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


  1. 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.
  2. Brush half of the sweet-and-sour sauce over the flesh and skin sides of chicken pieces.
  3. 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.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *