HONEY GARLIC SRIRACHA CHICKEN




INGREDIENTS

  • 1/4 cup honey
  • 2 tablespoons Sriracha (Asian Chile sauce)*
  • 5 cloves garlic crushed (or 1 1/4 tablespoon minced garlic)
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 6 boneless chicken thighs with or without skin
  • 1 tablespoon cooking oil
  • Salt and pepper to season (If desired)
  • Sliced green onions (or shallots in Australia), to serve
  • Sesame seeds to serve
  • Lime wedges to serve


Instructions for making


Take a shallow bowl and add honey, sriracha, garlic, rice wine vinegar, soy sauce, and lime juice, and mix well. Then ladle about 4 tablespoons of the marinade from the bowl and reserve to use as a dipping sauce later.

Cover the chicken with plastic wrap and marinate in the refrigerator for at least 30 minutes to 2 hours.

Now heat 2 tablespoons of oil in a non-stick pan or a grill pan on medium heat. Fry the chicken on both sides with the remaining sauce from the pot until the chicken is cooked through and the center is no longer pink. Here the flesh becomes brown. Also, the underside of the meat is slightly burnt (so blackened by the honey). After that, transfer the chicken to a hot plate. tent with foil, and allow to rest for 5 minutes.

Optional: Do not add sauce to the pan. Serve the chicken with the remaining pan juices in the pan, and pour the reserved sauce over each chicken.

Serve the chicken immediately with the sauce. Garnish with sliced ​​green onions, sesame seeds, and lime wedges. Make your meal more delicious and fancy with steamed vegetables over rice or noodles


NUTRITION

Calories: 318kcal | Carbohydrates: 13g | Protein: 18g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 336mg | Potassium: 262mg | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 4.8mg | Calcium: 14mg | Iron: 0.9mg


Credit - https://cafedelites.com/

Photo Credit - https://diethood.com/