I don't have that recipe but seems to me it has an Asian flare to it. If so, how about steamed snow peas maybe with some sliced almonds cashew pieces. Or maybe some sauted bok choy. Spinach?

How about 2 veggies? Roasted brussels sprouts are nice because they have a nice earthy flavor that will compliment the sweetness of the chicken. Plus the bright green will look lovely on the plate. I'd also make some carrots, because some people aren't fond of the sprouts and the bright orange will also be pretty with the other colors on the plate. Don't make the carrots too sweet, maybe pan roasted?

AM
The Dinner Chronicles

I'm happy to post a recipe for either if you'd like.

sorry chase, here is the recipe.

Chicken in Caramel Sauce - Sol
This recipe is from the Washington Post, which adapted it from a recipe from the Slanted Door restaurant that appeared in a cookbook called The Secrets of Success: Signature Recipes and Insider Tips from San FranÂs Best Restaurants by Michael BauerÂ
1/2 C packed dark brown sugar
1/4 C water
1/4 C Asian fish sauce
3 T rice vinegar
1 tsp minced garlic
1 tsp soy sauce
1 tsp thinly sliced fresh ginger
1/2 to 1 tsp freshly ground black pepper (1/2 usually enough for me)
2 small chili peppers, fresh or dried, halved (I always use fresh)
1 T canola oil
1 shallot thinly sliced
1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces (can use a combo of light and dark meat, if you prefer)
In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside.
Heat oil in a large skillet over high heat (can also use a wok, but IÂve had better luck w/a skillet). Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes.
Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes.
Serve with rice.
Note: This is traditionally a Vietnamese dish. If you havenÂt cooked w/fish sauce before, youÂll notice that itÂs pretty stinky before itÂs cooked (!), but when the sauce is all together it gives it a really distinctive flavor that would be difficult to duplicate without it. IÂm able to get it in my local grocery store, but if you canÂt, then Asian markets will be sure to have it.
The dish can be more spicy or less, depending what you do w/the pepper and chilis. If I want it less spicy, I remove all the seeds from the chilis before adding them to the sauce. This time, I left most of the seeds in, and it was very spicy. Probably thereÂs a happy medium and it would be spicy enough w/about half the seeds. If you prefer it to be more sweet than spicy, remove all the seeds and use a bit less black pepper (even tho I like it spicy, I never need more than 1/2 tsp of pepper).

Thank you for the ideas. I don't know why I have a hard time being creative with veggies, I always do.

Stacy

Oh I would for sure go with snow peas or even a veggie stir fry of snow peas, mushrooms, asparagus ends, etc. Even a Veggie Lo Mein would be good.

Actually I would do snow peas and mushrooms...yumm!

I agree with Chase, snow peas would be great. I love Sol's caramel chicken and usually just eat it with rice and use whatever vegetable I have on hand, they all seem to "go" all right.

The snow peas would be really good, though, as would one of those "Asian medleys" or a mix of stir fried vegetables.

Annie

thanks so much - I'll go to the store in the AM and hopefully find some snow peas and mushrooms! I was tempted by the brussel sprouts but I know Will would turn up his nose at them - and wanted a veggie he'd eat. I think he will the mushrooms and snow peas - thank you thank you!!!

Annie, I love it too, and was so tickled to find just the right thing to serve Craig. He visits once a year when he is up here hunting - and I always try to find something unique and delicious to serve him.

AM, for future reference, are there specific recipes for your sprouts or carrots? I'd love to have them.

I'm going to mix up some pie crust to bake a pie in the AM. No, not you arabellamiller - in the MORNING - lol.

Got to take Will to Cub Scouts in a bit as Scott is in Houston.

Stacy

maybe caramelized carrots

Abigail, this thread is 14 years old, so you're probably too late.

However, I still make Sol's Caramel Chicken, I like it a lot. I make double the sauce because it's so good with rice.

That said, I think caramelized carrots might be pretty sweet with this, as the chicken has 1/2 cup of brown sugar in the sauce already. The color would be pretty, though, so maybe roasted?

Annie