Sweet and spicy Asian-inspired honey garlic chicken thighs made with honey, garlic, sriracha, fresh lime juice, and sesame oil.
- 4–6 boneless, skinless chicken thighs
- 1/4 cup corn starch
- 1/3 cup chopped scallions, for garnish
- 1–2 tablespoons sesame seeds
Honey Garlic Sauce
- 1/3 cup honey
- 3 garlic cloves, thinly sliced
- 2 teaspoons Sriracha (add more if you’d like it more spicy)
- 2 tablespoons low sodium soy sauce
- 1/2 a lime, juice squeezed
- 1 tablespoon sesame oil
- black pepper, to taste
- Whisk together all honey garlic sauce ingredients in a small bowl. Set aside.
- Dredge chicken thighs in corn starch until lightly coated on all sides.
- Add 1-2 tablespoons of vegetable oil to a medium skillet on medium-high heat. Add the chicken thighs and cook until fully cooked through, about 6-7 minutes per side (unfold chicken thighs and lay flat so they cook evenly).
- Once cooked, remove the chicken from the skillet and set aside on a plate. Turn the burner down to low heat and wait 30 seconds for the pan to cool. Add the honey garlic sauce to the skillet, whisking so it does not burn. Simmer until thickened, about 1-2 minutes.
- Return the chicken to the skillet, turning in the sauce to fully coat. Let simmer for an additional 1-2 minutes. Serve over jasmine rice or quinoa.
It helps to unfold the chicken thighs so they lie flat in the skillet. They will cook much quicker and more evenly this way. Typically packaged chicken thighs are slightly rolled into a more circular shape.
It helps to spray the meaning cup with cooking oil before adding honey so it easily slides out without sticking.
- Serving Size: 1
- Calories: 300
- Sugar: 23.8g
- Sodium: 671mg
- Fat: 10.6g
- Saturated Fat: 2.1g
- Carbohydrates: 36.4g
- Fiber: 0.7g
- Protein: 20.3g
- Cholesterol: 80mg
Keywords: cast iron chicken thigh, asian chicken thighs, honey garlic chicken