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Chicken roasted to perfection and coated in a sticky sauce that's full of flavor and served with fresh, crunchy slaw. A delicious take on dinner!
Have you met my friend Cathy from Wives with Knives? She's an amazing cook with an ever evolving collection of delicious ideas and recipes. If you follow her blog I don't have to tell you how you can always expect something wonderful, if you're not a follower you're in for a delightful treat today! Be sure to take a hop on over to Wives with Knives, you definitely won't be disappointed!! ................
I have been a follower of The Café Sucré Farine for a long time and was so happy and honored when Chris asked me if I would write a guest post for her during this joyful and very busy time in her family's life as they welcome a sweet little baby granddaughter into their world. I appreciate this opportunity to share a recipe with you and to tell Chris how much I have enjoyed getting to know her through her blog and how much my family enjoys her wonderful recipes. Her creative salads and luscious desserts always receive enthusiastic thumbs up. And her gorgeous photographs inspire me to get busy in the kitchen. I selected one of my favorite recipes to share today, one that is full of delicious flavors and textures and is also quick and easy to prepare.
We love Asian food and I have been very lucky to become friends with several fellow vendors at our local farmers' market. They have been generous in sharing a few recipes with me and I have even gotten several cooking lessons in the home of my good friend, Moh. She makes wok cooking look so easy and her marinades and sauces transform simple ingredients into a feast. You wouldn't believe what she can do with a head of cauliflower.
This chicken recipe is so versatile and I often serve it with steamed rice and stir fried veggies, but a fresh, crunchy slaw sounded good to me this time. Lettuce wraps are a favorite at my house and this chicken-slaw combo makes a good one . Bone-in, skin-on chicken thighs are my favorite because they are moist and tender and absorb the flavors of a marinade very well. If you prefer boneless and skinless pieces they are delicious too, and are easier to slice for a wrap. In the summertime I would grill the chicken, but my barbecue is still in hibernation and I haven't brought it out for its Spring cleaning. I baked the chicken in a hot oven (400 degrees) for about 30 minutes or until a meat thermometer reached 165 degrees. The skin should be golden brown and crispy around the edges.
Daikon and carrots make a sturdy slaw with lots of flavor that is perfect for a lettuce wrap or a sandwich. The jalapeno give it a little kick and the peanuts provide a nice crunch. Add dressing just before you are ready to serve dinner so the veggies stay crisp . Butter lettuce is my favorite for a wrap because it is pliable and doesn't tear or crack when it's wrapped around messy fillings.
- 4 cloves garlic minced
- ⅓ cup honey
- 3 tablespoons Asian fish sauce
- 3 tablespoons vegetable oil
- juice of 2 limes
- 1-½ teaspoons Sriracha or other Asian hot chile sauce or to taste
- 1-½ pounds chicken pieces - I used bone in skin on thighs
- 1 small shallot finely chopped
- 1 fresh jalapeno cored, seeded and finely chopped
- 2 tablespoons honey
- ¼ cup rice wine vinegar
- juice of 1 lime
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 cup daikon peeled and julienned
- 2 cup carrot peeled and julienned
- 2 cup cabbage shredded
- ¼ cup cilantro chopped
- chopped peanuts for garnish
- large lettuce leaves
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Whisk together ingredients. Add chicken and marinate for 2-3 hours. Cook on a hot grill or oven until the chicken reaches 165 degrees.
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Combine first 7 ingredients in a small bowl. Combine remaining ingredients except lettuce leaves. Toss with dressing just before serving.
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Amelia says
Hi Chris, another great guest post. :)) The chicken dish look extremely good and the salad look very appetizing. Nice pairing. Oh... lovely photos. 🙂
Have a nice week ahead to both of you.
Valerie says
Great guest post! I'm always looking for new ways to serve chicken - the glaze looks irresistible!
The Mom Chef says
Oh, I love Asian-inspired food. You had me at sticky chicken. It looks amazing. Cathy, thanks for filling in for Chris and sharing this recipe. Chris, I hope you're having some awesome grand-baby time!
Pachecopatty says
Wow this chicken looks good! Lovely pictures as well 😉
Wonderful guest post ladies;-)
Denise Browning@From Brazil To You says
Chris: Seeing this succulent chicken dish is driving me insane -- in a good way!!! Give me, give me the whole thing, please! I'll have to pin this...Mmmmm!!!!!
Proud Italian Cook says
Hi Chris, nice to meet you and congratulations on your sweet granddaughter! Cathy I love lettuce wraps and never know how to make a proper one, now I do. Curious about the fish sauce, what does it taste like? mild or strong?
The Café Sucré Farine says
Hi, thanks for visiting the Café! So nice to meet you too and thanks for your kind words. In answer to your question, fish sauce is a wonderful condiment though I must be honest in saying, it stinks! If you smell it you might not ever use it as it has a strong fishy aroma. But it adds a wonderful salty flavor to many Asian dishes.
Roz Corieri Paige says
Marie, you'll LOVE fish sauce. It makes Asian recipes just sing! Chris is right too, it's pretty smelly stuff in the bottle!
Kim G. says
The chicken and the slaw looks divine!!!! I would love to have a plate like yours for dinner!
Debra Eliotseats says
What great flavors. I am on an Asian food kick and I have to try this slaw!!!
Abbe@This is How I Cook says
I love anything Vietnamese so I think this must have my name on it! Looks great.
Suzie says
Hi Cathy, this sounds superb! I love the ideas of this in a wrap. Asian-inspired food is one of my favorites.
Ginny says
I bet the flavor and texture are just divine!
Sam @ My Carolina Kitchen says
I'm with Monique. Thank you both for a great post. I don't think I've ever had sticky chicken. Love the slaw!
Sam
La Table De Nana says
Thank you both:) They both sound and look delicious.
Pat @ Mille Fiori Favoriti says
Congratulatios, Chris, on your new granddaughter! My first granddaughter was born in February so I undertand all the wonderful experiences you are going through right now.
These recipes are wonderful, Cathy! I love the exotic flavor combinations and I know my family would love to try them!
Sue/the view from great island says
This looks amazing, I think I could eat a whole plateful of that slaw and call it dinner!
Susan says
Oh my!! Two of my favorite bloggers on the same blog!! Life doesn't get much better than this. And with Cathy's outstanding recipes here for chicken and a salad...I will definitely be trying this. Thanks, Cathy, and enjoy your grandmothering, Chris.
Tricia Buice says
Yum - there's something about that sticky part that calls to me. Love a good glaze on grilled chicken. Lovely post!
Mr. & Mrs. P says
The stick chicken looks delicious.. Perfectly browned!!! What a great combination with the bright, fresh and light slaw!
Mr. & Mrs. P says
The stick chicken looks delicious.. Perfectly browned!!! What a great combination with the bright, fresh and light slaw!
Mi Ka says
Me encanta la receta, que pinta mas deliciosa tiene! Muchas gracias por compartir, me estoy enamorando de tu blog 😉
Un abrazo desde Spain!
Georgia | The Comfort of Cooking says
Such a gorgeous and easy Asian dish, Cathy! I'd love to try it sometime soon! Thanks for sharing.
Pam says
Cathy, this looks absolutely delicious! I love the chicken and the slaw... what a great looking meal.
Angie Schneider says
Both sticky chicken and radish slaw are very appetizing, Chris. For me, please double the portion of slaw. Really yum!
Barbara says
Cathy, you've outdone yourself. I love both dishes, but the slaw is taking all my attention. So many ways to serve it.
Great guest post and it's nice to be introduced to Chris.
Laura (Tutti Dolci) says
Nice to meet you, Cathy! Your sticky chicken looks absolutely mouth-watering!