Sweet and spicy Asian-inspired honey garlic chicken thighs served over jasmine rice.
- 4–6 boneless, skinless chicken thighs
- 1/4 cup cornstarch
- 1–2 chopped scallions, for garnish
- 1 tablespoon sesame seeds
- salt and pepper, to taste
- 1 cup (uncooked) jasmine or white rice
- Lime wedges, for serving
Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup low sodium chicken broth
- 3 garlic cloves, thinly sliced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons Sriracha (add more if you’d like it more spicy)
- 1/2 a lime, juice squeezed (lemon works too)
- Preheat the oven to 400°F.
- Whisk together all honey garlic sauce ingredients in a small bowl. Set aside. Spraying a measuring cup with cooking spray before adding honey helps it slide ride out.
- Season chicken thighs all over with salt and pepper, to taste. Dredge chicken thighs in corn starch until lightly coated, shake off excess.
- Place chicken thighs in a cast-iron skillet, oven-safe pan, or baking dish and roast for 40-45 minutes or until fully cooked through (165°F internally).
- With 20 minutes left on the chicken, prepare rice according to the instructions on the package.
- Remove the skillet from the oven and place chicken on a plate. Transfer the skillet to a burner over medium heat. REMEMBER: skillet handle will be very hot, don’t forget to use oven mitts when handling on the stove. Add the honey garlic sauce and simmer until thickened, about 3 minutes. Be sure to stir to prevent burning.
- Return chicken to the skillet to toss/coat in the sauce. Serve over jasmine rice and garnish with sesame seeds, green onions, and extra lime wedges.
This can also be made with chicken breast, adjust cooking times as needed. Follow the rest of the recipe as written.
- Serving Size: Chicken and rice
- Calories: 435
- Sugar: 17.6g
- Sodium: 823mg
- Fat: 10.8g
- Saturated Fat: 2.2g
- Carbohydrates: 63.6g
- Fiber: 1.1g
- Protein: 23.4g
- Cholesterol: 80mg
Keywords: cast iron chicken thigh, asian chicken thighs