As I was watching my entree cook in the oven, I was beginning to question the look of it. Too monochromatic; too flat. I had spent so much time thinking about how it would all come together and I hate when reality doesn't match imagination.....Hmmm. -- Wait! I know! I will char that sugar and make it nice and crusty. And it worked.
And so it is with most things in our life. Add a little fire and it gets exciting pretty quickly. Chicken is no exception. And I got fired up about this recipe when I saw how great it turned out, so I knew it deserved a place on the blog.
The dish you see here is a conglomerate of leftovers, (My specialty, really.) and made good use of stuff that would otherwise have died in the dark corners of my fridge. I shall leave out the mundane, like why I made chicken instead of, say, eel. So, let's just begin at the fun moment, the prep, and go from there.
1. Leftover chicken. One intact breast, one cut into pieces. Solution: cut the other one to match and use 3 inch cubes. That was easy.
2. Leftover bean sprouts. Crunchy or cooked? Garnish or integral ingredient? Camouflage or flaunt? -- Cooked, integral, camouflaged. DONE! Okay...
3. Leftover rice. Seriously, just leftover rice goes in everything so easily, but I still pondered on it for a short moment. Every ingredient deserves pondering.
4. Leftover Garlic. Four little petal cloves remaining in fridge; languishing as the last loved pods of a ravished whole clove. Yeah, gotta add lots of garlic.
5. Sweet Thai chili sauce. Aw! So sad! Only a tiny bit left in the bottle. Sure, come to the party, too!
What will bring it all together? SUGAR!
And away I went, mixing, tasting, tossing, baking, frying. Yeah, the party in my mouth was not a disappointment.
Brown sugar, garlic, sweet Thai chili sauce and a splash of fish sauce. Now mix it and rub over the oiled and seasons chicken breasts and place in a baking dish.
First, I patted the breasts dry. Then rubbed with a little oil and sprinkled salt and pepper on them. Then the sauce above was mixed and I hand rubbed it all over the chicken. Oh how I love when those little garlic bits wave hello in the sauce! YUM.
I'm so making this again and using it as a base for a lot of fried rice dishes. Oil, then add the bean sprouts and rice, and then peanuts and soy sauce. That's the stage you see here. Then I added some lime juice, and a beaten egg, and then finished with cilantro. A very spicy mango, Sriracha glaze over the top finished it perfectly!
Turning the broiler on high for the last 2 minutes or so was the kicker. Look at that gorg caramelization! And see the bubble line around the edge? Phew! Removed it from the oven just in time. Otherwise that sugary syrup would have gurgled mercilessly over onto my oven floor. Oh, well. Wouldn't be the first time....
So, I guess I liked how it turned out since I couldn't stop taking photos!!! Look at how pretty it is! Make my BROWN SUGAR GARLIC BAKED CHICKEN WITH BEAN SPROUT PEANUT FRIED RICE AND A MANGO SRIRACHA GLAZE. Don't forget to garnish with extra cilantro and a swish of hoisin sauce! YUM!!!
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.