Sticky Asian Chicken

SUPER FLAVORFUL (AND COLORFUL ;-)

We’re always looking for more chicken recipes.  This was one of those experiments that turned into a hit.  A delicious happy accident.  

The Asian inspired sauce thickens and becomes lusciously syrupy, making a perfect compliment to chicken thighs.  While chicken is not very exciting on its own, adding these punchy umami flavors brings this dish into the realm of the wonderful.

Salty soy, sour rice vinegar, punchy ginger and garlic and then that umami essence from fish sauce all pull together for a phenomenal sauce for this chicken.  I use chicken thighs as they’re more flavorful than the white meat and typically less expensive, but you can certainly use chicken breast if you’d like. 

If you're noticing how cute the board I have these ingredients on is, it came from a friend of my daughter's.  Check out TMCreativeTreasures on Etsy.

READY FOR THE OVEN

This is great served with my cilantro lime rice so you have something to sop up any extra syrupy, sticky sauce.  Topping it all with scallions, cilantro and a bit of silky avocado makes this a dish you’ll be glad to have in your regular weeknight rotation, yet special enough for company. 

Our family loves it and I know yours will too.

Sticky Asian Chicken


6-8 skinless chicken thighs (you can use smaller chicken breasts if you want to)
1/4 cup coconut sugar
2 cloves garlic, minced or grated
1 thumb sized piece of ginger, minced or grated (*see cook’s note)
1/4 cup soy sauce
2 tablespoonsrice vinegar
1 tablespoon fish sauce (you can omit if you want, but it lends a fabulous umami essence)
2 chopped cayenne chilis or 1/2 teaspoonchili flake (you can omit this if you don’t care for spice)
Olive or avocado oil to saute the chicken (avocado oil has a higher smoke point)
1/2 onion, chopped
1 red bell pepper, chopped


To Garnish (optional)
2 scallions, sliced on the diagonal
1 small handful cilantro, chopped
1 avocado sliced


Perfectly served with my Cilantro Lime Rice.


Preheat the oven to 400 degrees.


First make the sauce by combining the coconut sugar, garlic, ginger, soy sauce, rice vinegar, fish sauce and chili in a small bowl.  Whisk it all together and set aside.


In a medium oven proof skillet (I used my trusty iron skillet available on our SHOP page)  over medium high heat, pour in a drizzle of oil, then when the oil is hot add your chicken,  Cook just until golden on one side , then flip and saute on the other side.  This should take 2-3 minutes per side.  The chicken will not be cooked all the way through yet.
Remove the chicken and set aside.  
While the skillet is still hot, add a bit more oil, then add the red pepper and onion.  Saute just until the onion starts to become translucent.  Add the sauce to the skillet.  It will begin to bubble away.  Give it a couple minutes until you see it start to reduce and thicken, then nestle the chicken thighs back into the skillet, spooning a little of the sauce over the chicken so it it well coated.
Place in a 400 degree oven and bake for about 20 minutes until the sauce is very thick and the chicken is cooked through.
Remove and sprinkle over the cilantro and scallions.  
Serve with avocado slices and Cilantro Lime Rice






*Cook’s Note - For ginger I like to keep mine in the freezer in a small zip lick bag then use a grater/zester to prepare what I need for each recipe.  I find it much easier to prepare ginger this way and I don’t even need peel it before putting it in the freezer.