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Sticky Asian glazed chicken served over steamed jasmine rice with sesame seeds and green onions on a white plate

Sticky Asian Glazed Chicken

Sweet, savory, and boldly flavorful, this Sticky Asian Glazed Chicken comes together in 25 minutes with a caramelized glaze the whole family will love.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless chicken thighs patted dry before cooking
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1/2 cup brown sugar packed
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp sweet chili sauce
  • 1 tbsp fresh ginger freshly grated
  • 1 tsp garlic minced
  • 1 lime juiced
  • dried red pepper flakes to taste

Equipment

  • large skillet
  • whisk
  • meat thermometer
  • Serving plate

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Pat chicken thighs dry with a paper towel and season both sides with salt and pepper.
  2. Add chicken to the skillet and cook 4 to 5 minutes per side until golden brown and the internal temperature reaches 165 degrees F. Remove chicken and set aside. Cook in batches if needed to avoid crowding the pan.
  3. In the same skillet, whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, garlic, lime juice, and red pepper flakes. Bring to a boil over medium heat and cook for 1 to 2 minutes until the sauce begins to thicken. For a thicker glaze, stir in 2 teaspoons of cornstarch mixed with 1 tablespoon of cold water.
  4. Return chicken to the pan and coat each piece in the glaze. Simmer for 2 to 3 minutes, turning once, until the sauce clings to the chicken.
  5. Remove from heat. Garnish with sesame seeds and chopped green onions and serve immediately.

Notes

Chicken breasts can be substituted and should be cooked for 6 to 8 minutes total. For a soy-free version use tamari or coconut aminos. Leftovers keep in the fridge for up to 3 days and reheat best on the stovetop over low heat with a small splash of water or soy sauce.
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