Asian Glazed Chicken Thighs Recipe
Dinner on the table in 30 minutes - perfect! Easy sweet and sour sauce make chicken thighs lip-smacking tasty. Double the amount of glaze if you want to it to top rice as a serving side.This recipe is based on one from Delmarva Poultry Industry, Inc. <www.dpchicken.org>
Ingredients
- 2 teaspoons olive oil
- 8 boneless, skinless chicken thighs, fat trimmed
- 3 tablespoons sliced green onion, divided
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1/4 teaspoon hot pepper flakes (or more to taste)
- 1 large garlic clove, minced
- ½ teaspoon sesame seeds, toasted
Directions
- Spray a large non-stick skillet with cooking spray; add olive oil and heat over medium heat. Add chicken and cook about 12-15 minutes, turning once.
- Meanwhile make sauce in small bowl by mixing 2 tablespoons green onion, soy sauce, honey, hoisin sauce, lime peel and lime juice, and hot pepper flakes; set aside.
- After chicken has cooked in Step 1 above, stir in garlic and cook one minute. Add sauce , turning chicken to coat well and cook about 3 minutes until chicken is fork tender and sauce is thickened.
- Sprinkle with remaining green onion and sesame seeds.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 40 | 29% |
| Total Fat 4.53g | 6% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.05g | |
| Cholesterol 39mg | 13% |
| Sodium 847mg | 35% |
| Potassium 172mg | 5% |
| Total Carbs 14.2g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 11.2g | 7% |
| Protein 10.45g | 17% |
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Comments
April 8, 2012Thanks Danny, I agree. I didn't change that from the original recipe when I posted it, even though when I prepared it myself, I only coated the pan with the oil. A good reminder from you to get the best mileage we can from our non-stick skillets.
April 8, 2012Just one thing, you shouldn't use cooking spray on non-stick as it cooks into the surface and doesn't come, off ruining the non-stick properties sooner.
