Photo: Erik Putz
Saucy, simple and easy on the grocery budget, your kids will love these tender chicken thighs.
⅔ cup Thai sweet chili sauce
¼ cup low-sodium soy sauce
2 tbsp packed brown sugar
2 tbsp garlic, finely chopped
2 tsp sriracha
16 boneless, skinless chicken thighs, (about 2½ lb.)
½ tsp salt
freshly ground pepper
¼ cup cornstarch
3 tbsp vegetable oil, divided
Combine sweet chili sauce, soy sauce, brown sugar, garlic and sriracha in a bowl. Set aside.
Pat chicken dry with paper towels. Season with salt and pepper. Dust with cornstarch, tossing to lightly coat.
Heat 2 tbsp oil in a large frying pan over high heat. Working in batches, sear chicken for 3 min per side or until lightly golden and just cooked through, adding remaining 1 tbsp oil as needed. Remove chicken and set aside.
Add chili sauce mixture to pan and bring just to a boil. Return chicken to pan and coat in sauce. Cook for 5 min or until sauce has thickened and chicken is tender. Serve chicken and sauce over rice.
Calories 151, Protein 14g, Carbohydrates 8g, Fat 6g, Fibre 1g, Sodium 354mg.
Good source of Zinc.
Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.
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