Dairy-Free Asian Glazed Chicken
Delight your taste buds with this flavorful Dairy-Free Asian Glazed Chicken—an irresistible combination of tender, bite-sized chicken thighs coated in a savory-sweet glaze that's both gluten- and dairy-free! This quick and easy recipe shines with its rich blend of soy sauce, honey, garlic, ginger, and a hint of sriracha for subtle heat. Perfectly balanced with a thick, glossy sauce made from a cornstarch slurry, this dish is ready in just 35 minutes, making it a weeknight dinner hero. Topped with fresh scallions and nutty sesame seeds, it's best served alongside steamed rice or roasted veggies for a complete meal. Ideal for anyone seeking a wholesome, crowd-pleasing dish packed with bold Asian-inspired flavors!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons honey
- 1 teaspoon sriracha sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons scallions, chopped
- 1 tablespoon sesame seeds
- 2 tablespoons cooking oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Begin by preparing the chicken thighs. Trim any excess fat and cut each thigh into bite-sized pieces. Season with salt and black pepper evenly.
In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, minced ginger, honey, and sriracha sauce. Set this mixture aside as the marinade.
In a small bowl, mix cornstarch with water to create a slurry and set aside.
Heat a large skillet over medium-high heat and add the cooking oil. Once the oil is hot, add the chicken pieces in a single layer. Cook until the chicken is browned on all sides and cooked through, about 5-7 minutes.
Once the chicken is cooked, remove it from the skillet and set aside.
Lower the heat to medium and pour the marinade into the same skillet. Bring it to a gentle simmer and let it cook until it becomes slightly reduced, about 2-3 minutes.
Stir the cornstarch slurry into the marinade to thicken the sauce. Continue cooking for another 2 minutes until the glaze reaches your desired consistency.
Return the chicken to the skillet and toss it well until every piece is thoroughly coated with the glaze.
Remove the skillet from heat. Garnish the glazed chicken with chopped scallions and sesame seeds.
Serve hot with steamed rice or your choice of side.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 53.7 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
