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Categories:
sugar lime juice soy sauce fresh ginger garlic red pepper chicken carrots daikon radish rice wine vinegar salt cilantro sprigs
Viewed: 40 - Published at: 2 years agoIngredients
- 2/3 cup sugar plus 1/4 cup for the salad
- 2 Tb. fresh lime juice
- 1/2 cup soy sauce
- 1 Tb. minced fresh ginger
- 2 cloves garlic, minced
- 2 tsp. red pepper flakes
- 8 chicken thighs without the bone
- 2 large carrots, peeled, julienne
- 1/2 daikon radish, peeled, julienne
- 1/4 cup rice wine vinegar
- 1 tsp. salt
- cilantro sprigs, garnish
Method
- Combine the 2/3 cup of sugar, lime, soy, ginger, garlic and red pepper flakes in a medium bowl and whisk to dissolve the sugar.
- Heat a large skillet over medium high heat and add the chicken skin side down.
- Saute for 4 to 5 minutes until the skin is golden turn and saute another 4 minutes.
- Remove to a plate and pour off the fat from the pan.
- Add the sauce to the pan and return the chicken.
- Cook over medium low heat covered until cooked through about 12 minutes, turning occasionally.
- Meanwhile combine the carrots and daikon in a large bowl and add the vinegar, salt and 1/4 cup of sugar.
- Toss well and chill while the chicken is finishing.
- Remove the chicken to a platter and reduce the sauce over high heat until thickened.
- Pour the sauce over the chicken and surround with the salad.
- Garnish with the cilantro sprigs and serve.
