Quick, simple and tasty.  Chicken infuses with delicately flavored asian-style sauce while it cooks.

Here’s another ridiculously simple dinner that’s full of flavor.

This chicken is a good example of how you don’t have to fuss or have a zillion expensive ingredients for something to taste so darn good.

One pan, perfect flavor

It cooks quickly too. In 45 minutes or less, it’s on the table. And surprise! It only uses one pan.

There was a bit of fat in the sauce after cooking–not much–but that won’t happen to any real degree if skinless thighs are used. But do use bone-in pieces. The bone is necessary for some additional flavor here.

It work really well with smaller bone-in chicken breasts too, but I just didn’t have them on hand. Drumsticks would be another variation.  Both of these probably wouldn’t produce much rendered fat in the final product since there’s not a lot of sub-skin fat on those parts.

I served this with a simple meatless fried rice.  Just leave out the ground beef in my Take Out Fried Rice for the perfect side.

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Asian Chicken Thighs

Quick, simple and tasty.  Chicken infuses with delicately flavored asian-style sauce while it cooks.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Chicken

Cuisine: Asian

Keyword: Asian chicken recipe

Servings: 4 -6

Calories: 414kcal

Author: Judith Hannemann

Ingredients

• 1 1/2 lbs bone-in chicken thighs skinless is fine
• 1 tbsp oil
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/2 tsp dark sesame oil
• 1/2 tsp ginger
• 1 tbs rice vinegar white is OK too

Instructions

• Preheat oven to 375 degrees F.
• Mix the brown sugar, soy sauce, sesame oil, ginger and rice vinegar in a small bowl. Stir until sugar is dissolved. Set aside.
• Heat a large skillet over medium-high heat. Brush top/skin side of chicken with the 1 tbs oil.
• Place chicken, skin/top side down in heated skillet. Brown for 3-5 minutes–until chicken releases freely. Turn and brown on other side. Remove to plate; drain fat from skillet and wipe with a paper towel.
• Place chicken back in skillet, skin/top side up. Pour soy sauce mixture over chicken.
• Bake for 25-30 minutes, or until internal temperature of chicken is 170 degrees and/or juices run clear.

Nutrition

Serving: 1person | Calories: 414kcal | Carbohydrates: 15g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 925mg | Potassium: 345mg | Fiber: 1g | Sugar: 14g | Vitamin A: 113IU | Calcium: 26mg | Iron: 1mg

Asian Chicken Thighs

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Asian Chicken Salad and Sesame Soy Dressing

Why go to those fast-food joints when you can make this healthy salad at home and in a edible bowl too!  Delicious and low calorie too.

This salad combines shredded leaf lettuce of any kind, assorted greens, a dressing that will knock your socks off and, of course, teryaki glazed chicken breast slices.

Great salad for a light dinner

The edible bowl is a shaped flour tortilla.  Easy enough to do with the molds that come with a fajita set or you can merely make a baseball-sized ball of aluminum foil and drape the tortilla over that.

This is the ultimate in “clean” food and supplies plenty of energy.

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Asian Chicken Salad and Sesame Soy Dressing

This salad combines shredded leaf lettuce of any kind, assorted greens, a dressing that will knock your socks off and, of course, teryaki glazed chicken breast slices.

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Chicken, lunch, salads

Cuisine: Asian

Keyword: Asian chicken recipe, chicken salad recipe, sesame soy dressing

Servings: 2

Calories: 580kcal

Author: Judith Hannemann

Ingredients

DRESSING

• 1/4 cup soy sauce
• 2 tbs unseasoned rice vinegar
• 2 tbs oil
• 1 tbs dark sesame oil
• 1/4 cup sugar
• 2 tbs water
• pinch of grated ginger
• 1 tbs toasted sesame seed
• Combine all ingredients in a jar that has a lid. Shake well and refrigerate.

SALAD

• Leaf lettuce any kind shredded (amount your choice)
• Baby Spinach amount your choice
• Watercress amount your choice
• Grape Tomatoes sliced in half (amount your choice)
• Scallions thinly sliced (amount your choice)
• OR YOU COULD CHEAT AND USE MESCALUN MIX LOL
• Use approximately equal amounts of all the greens lettuce, spinach & watercress. Mix together and store in a large plastic bag. You can make enough so there's salad left over for another meal.

EDIBLE BOWL

• 2 medium flour tortilla about 8-10-inches diameter
• Preheat oven to 400 degrees.
• Dampen tortilla by sprinkling with water. Smooth off excess water and pat with a paper towel. Drape moistened tortilla over inverted fluted mold and shape tortilla to conform to shape OR drape over a baseball-sized ball of aluminum foil (it will flute naturally this way).
• Bake in a 400 degree oven for about 5 minutes or until tortilla feels crisp and holds it's shape. Remove from oven and let cool on mold foil ball

CHICKEN

• 1 medium boneless skinless chicken breast (approx 8 oz)
• 1/4 cup teryaki glaze or Chinese BBQ Sauce--available in Asian section of the grocery
• Preheat broiler or BBQ grill to medium heat. Grill chicken breast about 10 minutes each side or until juices run clear. Brush with glaze, turn up the heat to high and cook until glaze just begins to caramelize.
• Slice diagonally in 1/4-inch slices.

Instructions

• Putting It All Together
• Place about 1 cup of greens in each edible bowl. Add desired amount of sliced grape tomatoes and scallions. Place 1/2 of the sliced chicken on top of greens in each bowl. Add dressing.
• Serves 2

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 49g | Protein: 32g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 3339mg | Potassium: 628mg | Fiber: 1g | Sugar: 32g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg

Asian Chicken Salad and Sesame Soy Dressing

 

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