Asian Glazed Chicken Thighs

Asian Glazed Chicken Thighs | Fefferfit

One of my favorite things, at dinnertime, is a recipe that comes together in about 30 minutes and tastes like I slaved over it. This is one of those recipes.

Asian Glazed Chicken Thighs

  • 2 pounds boneless, skinless chicken thighs
  • 1 T olive oil
  • Salt and pepper
  • 1 cup water
  • 1/2 cup balsamic vinegar
  • 1/2 cup low sodium soy sauce
  • 1/2 cup honey (you can use less, if desired)
  • 4 cloves garlic, crushed
  • 2 tsp ginger, grated
  • 1 tsp sesame seeds
  • 1 cup dry brown rice


  1. In a saute pan, brown chicken on med high for 3-4 minutes with olive oil, seasoning with salt and pepper to taste.
  2. In a small bowl or measuring cup, mix water, balsamic, soy sauce, honey, garlic, and ginger. Add to chicken and cook on high until liquid comes to a boil.
  3. Meanwhile, bring a pot of water to a boil and cook rice.
  4. Once boiling, reduce heat of chicken/sauce to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it start becoming thick).
  5. Transfer chicken to a platter and pour sauce on top. Top with sesame seeds and serve with rice and a veggie on the side.

Serves 4-6. Adapted from a recipe by Skinnytaste.

Asian chicken nutrition | Fefferfit


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