This light bright Asian inspired chicken dinner will win you over from the same old take out! The zesty lime brightens up this dish and the kick of the Siracha adds a gentle heat. This recipe would easily double for families, or is the perfect size for couple or singles. Who doesn’t love leftovers for lunch the next day!
This recipe makes a nice citrusy chicken with Asian flair. It is a nice change from the overly sweet Teriyaki type meals. Plus its super quick to throw together on a weeknight, and will make great next day leftovers!
3-4 boneless chicken thighs, cut into 1 inch pieces
1 TBS White Sugar1 TBS Hoisin sauce1 TBS Soy Sauce
2 coves garlic, minced
1 tsp grated ginger1 lime, zested and juiced2 TBS Rice Wine Vinegar
2 TBP Siracha Sauce
1/2 tsp Sesame Oil1 TBS Vegetable Oil1/2 tsp red pepper flakespepperOil for cooking
Parsley for garnish (if desired)
Serve with Jasmine Rice
Cut chicken thighs and set aside. Mix together the marinade ingredients in a large bowl. This recipe is not very spicy, but if you are sensitive to spice, cut back on the Siracha and add more later on after tasting the cooked entrée. Once the ingredients are mixed, toss in chicken and let marinade for at least 15 minutes.
Heat large non-stick skillet on high. Make sure the skillet is large enough for the chicken to be cooked in a single layer and not over crowded. Add a couple of tablespoons of oil to coat the bottom of the pan. Once hot, use a slotted spoon to remove the marinated chicken and add it to the pan. Reserve the remaining marinade. Stir chicken and brown on all sides. Add Remaining marinade and turn to low to reduce until thick and until it coats the chicken. This should only take a few minutes. Taste and add more Siracha if desired.
I used an par- cooked Jasmine rice to make this super fast. I tossed in the zest from 1/2 a lime and a tablespoon of chopped parsley into and topped it with black sesame seeds.
Sprinkle chopped parsley over chicken before serving.