| Seared
Chicken with Sriracha Barbecue Dipping Sauce Ingredients
1/4 cup chopped shallots
2 Tbl sugar
2 Tbl fresh lime juice
1 Tbl fish
sauce
4 garlic cloves, minced
1-1/2 tsp dark sesame oil, divided
8 (2ounce)
skinless, boneless chicken thighs
3 Tbl ketchup
4 tsp rice vinegar
1
Tbl Sriracha (hot chile sauce)
2 tsp honey
1 tsp grated fresh ginger
Don’t be intimidated by the list of ingredients. You will find all of them
in the Asian section of most grocery stores. It’s great
with white rice and peas or peapods.
Instructions
Combine first 5 ingredients; stir in ½ tsp of sesame oil.
Place shallot
mixture in a large zip-top plastic bag and add chicken to bag. Seal and marinate
in refrigerator 3 hours to overnight, turning bag occasionally.
Combine ketchup
and next 4 ingredients.
Heat 1 tsp of sesame oil in a large non-stick skillet
over medium high heat. Remove chicken from bag and discard marinade.
Add chicken
to pan and 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.
Serves 4 Source:
This recipe is from Cooking Light Magazine. |
