Asian Chicken Thighs

chicken thighs in a skillet with Asian glaze

These buttery soft chicken thighs are sautéed with peppers, onion, and garlic and then braised in a sweet and savory, ginger-infused glaze. There's an incredible amount of flavor - with just one pan and about 30 minutes!

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword chicken thighs, spicy chicken

Prep Time 10

Cook Time 15

Servings

Calories 318kcal

Author Robin Miller

Ingredients

6-8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons olive oil or vegetable oil, divided
1 bell pepper any color, seeded and chopped
1 small onion chopped
2 cloves garlic minced
1 tablespoon minced fresh ginger
3 tablespoons soy sauce or tamari, or liquid aminos, or coconut aminos
2-3 tablespoons chili paste or sriracha, or more/less to taste
3 tablespoons chicken broth or water
1 tablespoon molasses
Chopped fresh cilantro for serving optional
Chopped green onions for serving optional
Cooked rice Asian noodles, or lettuce leaves for serving

Instructions

Season both sides of the chicken with salt and black pepper.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate.
Heat the remaining oil in the same pan over medium-high heat. Add the bell pepper and onion and cook for 3 to 5 minutes, until soft. Add the garlic and ginger and cook for 1 minute.
Add the soy sauce, chili paste, chicken broth (or water), and molasses, and bring to a simmer. Return the chicken to the pan with any accumulate juices. Reduce the heat to medium and simmer for 15 to 20 minutes, until the chicken is tender and the sauce reduces and thickens.
Top the chicken with cilantro and green onions (if using) and serve with rice, Asian noodles, or in lettuce leaves.

Nutrition