Sweet and Sour Roast Chicken

Serves: 4

½ cup packed light-brown sugar
2 tablespoons Thai fish sauce
2 tablespoons less-sodium soy sauce or tamari
2 tablespoons water
2 teaspoons or to taste chili garlic sauce
¼ cup fresh lime juice, divided
1 warm fully cooked rotisserie chicken, cut into 10 serving pieces
1½ cups sliced seedless cucumbers
½ cup sliced red onion strips
1 teaspoon rice vinegar
Salt and freshly ground black pepper to taste
1 small head frisée, torn into bite-size pieces
1 fresh red or green chile, sliced, optional

In a medium saucepan, whisk together the brown sugar, fish sauce, soy sauce, water and chili garlic sauce until combined. Bring mixture to a boil, reduce heat to medium and cook until sauce thickens, 3 to 5 minutes. Remove from heat and stir in 3 tablespoons of the lime juice.

Brush half of the sweet-and-sour sauce over the flesh and skin sides of chicken pieces.

In a medium bowl, toss cucumbers and red onion with the remaining 1 tablespoon of lime juice, vinegar, salt and pepper. On a platter, arrange the frisée, cucumbers and onions and place chicken pieces on top. Sprinkle sliced chile, if desired. Spoon remaining sauce over chicken or serve on the side.