Sticky Asian Chicken Thighs
Sticky Asian chicken thighs is a one pan healthy weeknight dinner recipe that is simple and quick to make for your kids. This stovetop version uses skinless, boneless thighs which are coated in a finger licking good homemade sticky sauce.
Servings: 5 chicken thighs
Calories: 265kcal
Ingredients
For the Chicken
- 1 tablespoon sesame oil
- 1 ½ to 2 pounds boneless skinless chicken thighs 5 pieces
- sprinkle of salt and pepper optional
For the Sauce
- ½ cup low sodium soy sauce
- 3 tablespoons dark brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon Thai sweet chili sauce
- 2 teaspoons minced garlic
- 2 teaspoons fresh ginger root grated
For the Garnish
- 2 green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Blot the meat with paper towel and pierce them with the tip of a sharp knife. This helps the sauce absorb into the meat, and speeds up the cooking process.
- Heat the oil in a 12-inch skillet set over medium-high heat. Once the oil is shimmering, place the thighs in the skillet smooth side down. Be careful to avoid overcrowding. Sear the meat for 7 ½ minutes each side, until the meat is crispy, golden, and has an internal temperature of 165°F on a meat thermometer. After a couple minutes of cooking, turn the heat down to medium to prevent over-browning.
- Remove the meat from the skillet and place on a large plate. Drain the fat and scrape off any browned bits from the skillet, then use a paper towel to wipe out the extra fat.
- Whisk the sauce ingredients in a bowl, then pour into the skillet and set over medium high heat. Cover and bring the sauce to a boil, 1-2 minutes. Uncover and lower the heat, stirring constantly, until the sauce is the desired thickness, about 1-2 minutes.
- Add the thighs back into the skillet one piece at a time and coat the meat with the sauce. Garnish with sesame seeds and sliced green onion. Serve hot over rice.
Notes
- If you want extra sauce for the rice or for leftover chicken, double the sauce recipe. Leftover chicken will need additional sauce, since the meat soaks up the liquid as it sits.
- Try our sticky Asian sauce on cubed chicken or drumsticks if there isn't any thighs in your freezer.
- Browning won't happen until the surface moisture evaporates, so make sure to pat the meat dry.
- Reduce oil splatters by lowering the heat when searing the meat.
- Make the sauce ahead of time and store it in the fridge in an airtight container like a mason jar.
Nutrition
Calories: 265kcal | Carbohydrates: 16g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1114mg | Potassium: 435mg | Fiber: 1g | Sugar: 11g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
