Skip to Content
Menu

Caramel Chicken with Pickled Cucumber and Onion

  • Save Recipe
  • Prep 25 min
  • Total 50 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Who needs take-out when you have this Asian-inspired recipe that's ready in less than an hour?
By Betty Crocker Kitchens
Updated Sep 20, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    If you don't have rice vinegar, you can use cider vinegar in the sauce.
  • tip 2
    Make the Pickled Cucumber and Onion up to 1 day ahead. Refrigerate until serving time.

Nutrition

430 Calories, 14g Total Fat, 42g Protein, 33g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
130
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.
© 2024 ®/TM General Mills All Rights Reserved