Seared Chicken with Sriracha Barbecue Dipping Sauce

Becky Luigart-Stayner; Jan Gautro

Use this all-purpose sauce for pork, shrimp, or seared tofu. Make it when you start marinating the chicken. Serve over sticky white rice to counter the heat of the dipping sauce. Toss edamame with soy sauce, garlic, and hoisin to complete the meal.

Yield: 4 servings (serving size: 2 thighs and 1 tablespoon ketchup mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 27%
  • Fat: 5.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 22.8g
  • Carbohydrate: 11.7g
  • Fiber: 0.3g
  • Cholesterol: 94mg
  • Iron: 1.4mg
  • Sodium: 451mg
  • Calcium: 20mg

Ingredients

  • 1/4 cup chopped shallots
  • 2 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons dark sesame oil, divided
  • 8 (2-ounce) skinless, boneless chicken thighs
  • 3 tablespoons ketchup
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • 2 teaspoons honey
  • 1 teaspoon grated peeled fresh ginger
  • 4 teaspoons rice vinegar

Preparation

  1. Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.
  2. Combine ketchup and next 4 ingredients (through vinegar).
  3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture.
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