Best Juicy Asian Steamed Chicken Thighs Recipes

STICKY ASIAN CHICKEN THIGHS

Sticky Asian Chicken Thighs image

Sticky Tender Asian Chicken Thighs smothered in a sweet and spicy Asian inspired sauce. Juicy, tender and loaded with flavor!

Provided by Kelley Simmons

Time 45m

Number Of Ingredients 11

Ingredients

1 tablespoon oil
4 chicken thighs (bone in and skin on)
3 tablespoons low sodium soy sauce
3 tablespoons sweet chili sauce
1/2 tablespoon sriracha
1/2 teaspoon ginger (minced)
1 teaspoon light brown sugar (packed)
1 teaspoon rice wine vinegar
1 garlic clove (minced)
sesame seeds for garnish (if desired)
parsley for garnish (if desired)

Steps:

Preheat the oven to 400°F. Add oil to a large skillet and heat on high heat. Season the chicken thighs with salt and pepper.
Once the pan is nice and hot add in the chicken skin side down. Cook until the outside is crisp and caramelized, 3-4 minutes on each side.
Meanwhile whisk together, soy sauce, sweet chili sauce, Sriracha, ginger, brown sugar, vinegar and garlic.
Add the sauce to the pan with the chicken and turn off the heat. Place in the oven and cook until the chicken reaches 165 degrees. This takes about 25-30 minutes.
Serve while hot with sesame seeds and parsley for garnish, if desired.

Nutrition Facts : Calories 317 kcal, Carbohydrate 9 g, Protein 19 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 658 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

EASY STEAM CHICKEN

Easy Steam Chicken image

This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.

Provided by HANNAKRISTINA

Categories World Cuisine Recipes Asian

Time 1h15m

Yield 2

Number Of Ingredients 8

Ingredients

2 skinless, boneless chicken breast halves
1 cup salt
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro

Steps:

Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g