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Sticky Asian Glazed Chicken Thighs

A quick and flavorful dish featuring juicy chicken thighs coated in a sticky Asian glaze, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 420
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 pieces boneless skinless chicken thighs (900 grams) Tender and high in protein.
  • 1/2 cup soy sauce Low-sodium soy sauce can be a healthier option.
  • 1/3 cup honey Natural sweetness that balances saltiness.
  • 4 cloves garlic, minced Enhances flavor and boasts health benefits.
  • 1 tablespoon fresh ginger, grated Provides a warm, zesty kick.
  • 2 tablespoons rice vinegar Adds acidity and slight tanginess.
  • 1 tablespoon sesame oil Offers a nutty, aromatic quality.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water Thickens the sauce beautifully.
  • 1 tablespoon sesame seeds For garnish; adds texture and appeal.
  • 2 tablespoons sliced green onions Freshness for garnish and flavor.
  • 3 cups cooked white rice A perfect base to soak up the glaze.
  • 2 cups snap peas, lightly steamed Crunchy vegetable complement.

Method
 

Preparation
  1. Heat a large skillet over medium heat and lightly oil it.
  2. In a bowl, whisk together soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and cornstarch slurry until smooth.
Cooking
  1. Place the chicken thighs in the hot skillet in a single layer and sear for 5 to 6 minutes per side until golden brown.
  2. Pour the prepared glaze over the chicken, ensuring each piece is coated.
  3. Reduce the heat and let it simmer for 8 to 10 minutes, turning occasionally, until the sauce thickens.
  4. Sprinkle with sesame seeds and sliced green onions.
  5. Plate the Sticky Asian Glazed Chicken Thighs over cooked white rice, accompanied by steamed snap peas.

Notes

Pro Tip: Marinate chicken thighs for 30 minutes to enhance flavors. Leftovers can be stored in an airtight container for 3-4 days or frozen for later use.