Sweet and Sour Chicken Thighs with Carrots
Savor the perfect balance of tangy and sweet with these irresistibly tender Sweet and Sour Chicken Thighs with Carrots. Featuring crispy, golden-brown bone-in chicken thighs nestled in a vibrant medley of soy sauce, rice vinegar, honey, and ketchup, this dish highlights a rich, glossy sauce that pairs beautifully with sautéed carrots. With just 15 minutes of prep and a satisfying simmer that locks in bold flavors, this recipe is a weeknight dinner dream. Garnished with fresh green onions and optional sesame seeds, it’s as stunning as it is delicious. Serve over fluffy steamed rice or noodles to soak up every last drop of the delectable sauce. Perfect for family meals, this dish delivers a flavorful twist on classic comfort food.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 medium Carrots (peeled and sliced diagonally)
- 3 cloves Garlic cloves (minced)
- 0.25 cup Soy sauce
- 0.25 cup Rice vinegar
- 3 tablespoons Honey
- 2 tablespoons Ketchup
- 0.5 cup Chicken stock
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 2 stalks Green onions (sliced, for garnish)
- 1 teaspoon Sesame seeds (for garnish, optional)
Instructions
Pat the chicken thighs dry with paper towels. Season them on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced carrots and cook for 3 minutes, stirring occasionally. Then, add the minced garlic and cook for 1 minute until fragrant.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, ketchup, and chicken stock to create the sweet and sour sauce.
Return the chicken thighs to the skillet, nestling them among the carrots. Pour the sweet and sour sauce over the chicken and carrots.
Reduce the heat to medium-low, cover the skillet, and let it simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Stir occasionally to ensure the sauce doesn’t stick to the pan.
In a small bowl, mix the cornstarch and water until smooth. Stir this slurry into the sauce and cook for an additional 2 minutes until the sauce thickens.
Remove the skillet from the heat and let it rest for 5 minutes. Garnish with sliced green onions and sesame seeds, if desired.
Serve warm with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 5669 mg | 246% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 63.2 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2361 mg | 50% | |
*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.
