Lime Chicken and Thai Fish Sauce
Tangy, savory, and irresistibly aromatic, this Lime Chicken with Thai Fish Sauce recipe offers a delicious fusion of bold flavors inspired by Southeast Asian cuisine. Marinated in a zesty blend of lime juice, fish sauce, soy sauce, honey, garlic, and ginger, tender chicken thighs are seared to perfection and glazed with the rich marinade for a dish that’s both vibrant and comforting. A touch of chili flakes adds a mild heat, balanced beautifully by the fresh garnish of cilantro and green onions. Perfect for weeknight dinners or casual entertaining, this quick and easy recipe pairs wonderfully with steamed rice or noodles for a complete meal that’s bursting with flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Honey
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Chili flakes
- 2 stalks Green onions, sliced
- 2 tablespoons Fresh cilantro, chopped
- 2 cups Cooked rice or noodles (optional, for serving)
Instructions
Start by preparing the marinade: In a bowl, mix the lime juice, fish sauce, soy sauce, honey, minced garlic, grated ginger, and chili flakes until well combined.
Place the chicken thighs in a zip-top bag or shallow container. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the container, then let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for deeper flavor.
Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and place the thighs in the skillet. Reserve the marinade for later use.
Cook the chicken for 4-5 minutes on one side until well browned. Flip the chicken and brown the other side for another 4-5 minutes.
Reduce the heat to medium-low and pour the reserved marinade into the skillet. Let it simmer gently for 6-8 minutes, turning the chicken occasionally, until the thighs are cooked through and the marinade has thickened slightly into a glaze.
Remove the chicken from the skillet and let it rest for 3-5 minutes. Spoon the glaze over the chicken before serving.
Garnish with sliced green onions and chopped cilantro. Serve hot with cooked rice or noodles of your choice.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 21.3 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1508 mg | 32% | |
*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.
