1 1/2 pounds chicken tenderloins, breast, or thighs, see note
for the glaze
3/4 cup sweet chili sauce, see note
1/3 cup low sodium soy sauce
1/4 cup brown sugar
2 tablespoons sriracha
3 teaspoons minced garlic
1/4 cup rice vinegar
3 tablespoons fish sauce
1 tablespoon lemongrass paste, see note
1 tablespoon fresh-squeezed lime juice, about 1 lime
2 tablespoons sesame oil, or toasted sesame oil
for the picked veggies
1/2 cup rice vinegar
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
2 teaspoons minced garlic
1/2 cup shredded carrots
1/2 cucumber, sliced, or shaved into ribbons
Instructions
For the pickled veggies
Combine all ingredients in a jar. Cover tightly, shake vigorously. Chill
at least 1 hour or up to overnight.
For the glaze
Whisk together all glaze ingredients in a medium bowl. Reserve half of
the glaze and set aside.
Add remaining half of the glaze to a medium sauce pan, bring to a boil
and cook for five minutes
Remove from heat and allow to cool and thicken while you cook the chicken.
Stovetop method
Combine chicken and reserved glaze in a skillet over medium heat. Cook 5-8
minutes (depending on the thickness of the chicken pieces).
Turn, cook another 5-8 minutes until cooked through. Remove from heat.
Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!
Grill method
Combine chicken and reserved glaze. Cover and chill for 30 minutes
Preheat grill to medium-low and oil the grates. Use tongs to transfer chicken to
the grill (discard excess glaze marinade) and grill for 5-8 minutes on each side, depending
on the thickness of the chicken.
Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!
Notes
For the chicken: If using thicker cuts of chicken (breasts or thighs), you will need to
adjust the cook time by 5-10 minutes until chicken is white throughout and juices run clear
run sliced into.