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Spicy Asian Chicken

Sticky-sweet spicy Asian chicken in 25 minutes — better than takeout, 30g protein, made in one pan. Adjust the heat to taste.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs cut into bite-size pieces
  • 1 Tbsp avocado oil
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp honey
  • 1 Tbsp rice vinegar
  • 1 Tbsp sriracha more to taste
  • 1 Tbsp fresh ginger grated
  • 3 garlic cloves minced
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 Tbsp water
  • sesame seeds and sliced scallions for garnish

Method
 

  1. Heat the avocado oil in a large skillet over medium-high. Add the chicken in a single layer and sear 5–6 minutes until browned and cooked through (165°F). Remove to a plate.
  2. Lower heat to medium. Add ginger and garlic; cook 30 seconds. Stir in soy sauce, honey, rice vinegar, sriracha, and sesame oil; simmer 1 minute.
  3. Stir in the cornstarch slurry (cornstarch whisked into the water) and cook 1 minute until the sauce is glossy and thick.
  4. Return the chicken and toss to coat. Garnish with sesame seeds and scallions.

Notes

Nutrition per serving (approximate): 320 calories, 30g protein, 18g carbs, 13g fat, 480mg sodium. Serve over rice or cauliflower rice. For more veg, toss in steamed broccoli or snap peas at the end. Make it gluten-free by using tamari in place of the soy sauce. Adjust the sriracha up or down to control the heat.