Ingredients
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)
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
Preparation
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.
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.
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.
Serve chicken and sauce over rice. Top with pickled cucumber and onion; sprinkle with sesame seed.
