Seared Chicken with Sriracha Barbecue Dipping Sauce
- Number of Servings: 4
Ingredients
1/4 C chopped shallots2 T sugar2 T fresh lime juice1 T fish sauce4 garlic cloves, minced1 1/2 t dark sesame oil, divided8 (2 oz) boneless chicken thighs3 T Ketchup1 T Sriracha 2 t honey1 t grated peeled fresh ginger4 t rice vinegar
Combine first 5 ingredients; stir n 1/2 teaspoon oil. Place shallots mixture in a large ziplock bag; add check to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.
Combine ketchup and next 4 ingredients (through vinegar).
Heat remaining 1 t oil in a large nonstick sillet 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 Srirach dipping sauce
4 servings (serving size 2 thighs and 1 T dipping sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user TENNEILE.
Combine ketchup and next 4 ingredients (through vinegar).
Heat remaining 1 t oil in a large nonstick sillet 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 Srirach dipping sauce
4 servings (serving size 2 thighs and 1 T dipping sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user TENNEILE.
Nutritional Info Amount Per Serving
- Calories: 209.2
- Total Fat: 5.8 g
- Cholesterol: 85.9 mg
- Sodium: 681.8 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 0.1 g
- Protein: 21.1 g
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