CookEatShare is also available in English
Cerrar

Receta Asian Glazed Chicken Thighs

click to rate
2 votos | 8251 views

Dinner on the table in 30 minutes - perfect! Easy sweet and sour sauce make chicken thighs lip-smacking tasty. Double the amount of glaze if you want to it to top rice as a serving side.This recipe is based on one from Delmarva Poultry Industry, Inc. <www.dpchicken.org>

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
Tags:

Ingredientes

Cost per serving $1.00 view details
  • 2 teaspoons olive oil
  • 8 boneless, skinless chicken thighs, fat trimmed
  • 3 tablespoons sliced green onion, divided
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1/4 teaspoon hot pepper flakes (or more to taste)
  • 1 large garlic clove, minced
  • ½ teaspoon sesame seeds, toasted

Direcciones

  1. Spray a large non-stick skillet with cooking spray; add olive oil and heat over medium heat. Add chicken and cook about 12-15 minutes, turning once.
  2. Meanwhile make sauce in small bowl by mixing 2 tablespoons green onion, soy sauce, honey, hoisin sauce, lime peel and lime juice, and hot pepper flakes; set aside.
  3. After chicken has cooked in Step 1 above, stir in garlic and cook one minute. Add sauce , turning chicken to coat well and cook about 3 minutes until chicken is fork tender and sauce is thickened.
  4. Sprinkle with remaining green onion and sesame seeds.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 89g
Recipe makes 4 servings
Calories 137  
Calories from Fat 40 29%
Total Fat 4.53g 6%
Saturated Fat 0.85g 3%
Trans Fat 0.05g  
Cholesterol 39mg 13%
Sodium 847mg 35%
Potassium 172mg 5%
Total Carbs 14.2g 4%
Dietary Fiber 0.6g 2%
Sugars 11.2g 7%
Protein 10.45g 17%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Evaluaciones

Comentarios

  • Salad Foodie
    08 de Abril de 2012
    Thanks Danny, I agree. I didn't change that from the original recipe when I posted it, even though when I prepared it myself, I only coated the pan with the oil. A good reminder from you to get the best mileage we can from our non-stick skillets.
    • danny6114
      08 de Abril de 2012
      Just one thing, you shouldn't use cooking spray on non-stick as it cooks into the surface and doesn't come, off ruining the non-stick properties sooner.

      Leave a review or comment