A balance of sweet, sticky and salty, this irresistible chicken dish comes together for a satisfying dinner that’s faster to make than ordering in takeout.
Recipe tags: chicken base, easy difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| ⅓ cup | packed brown sugar |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 tbsp | freshly ground black pepper |
| 1 tbsp | low-sodium soy sauce |
| 4 cloves | garlic, minced |
| 3 tbsp | canola oil |
| 8 | small boneless skinless chicken thighs |
| 1½ cups | jasmine rice, cooked according to package directions |
| 1 | English cucumber, spiraled into ribbons |
| 4 | lime wedges |
| ⅓ cup | chopped roasted peanuts |
| 2 tbsp | finely chopped cilantro |
Directions
In small bowl, whisk together 1/3 cup water, brown sugar, Roasted Chicken Base, pepper, soy sauce and garlic.
Into large skillet set over medium-high heat, add oil. Add chicken and cook, flipping once, for 4 to 6 minutes or until starting to brown. Using fork, transfer to plate.
Add Roasted Chicken Base mixture to skillet and bring to a boil. Cook, stirring frequently, for 1 to 2 minutes or until brown sugar has dissolved. Return chicken to skillet. Reduce heat to medium. Cook, turning occasionally, for 4 to 6 minutes or until chicken is cooked through and sauce is thick, syrupy and clings to chicken well.
Serve chicken with rice, cucumber and lime wedges. Garnish with peanuts and cilantro.
Tips: Substitute soy sauce with fish sauce if preferred. Alternatively, serve over rice noodles.