Sticky Pantry Chicken Thighs recipe
Ingredients
- 1 tbsp oil
- 6 chicken thigh fillets, boneless skinless
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1/2 cup water
Sauce
- 1/3 cup ketchup or tomato sauce
- 2 tbsp soy sauce
- 1 tbsp dijon or American mustard
- 2 tbsp hot sauce
- 2 tbsp vinegar
- 2 1/2 tbsp honey
- 2 garlic cloves, crushed
Instructions
- 1
Whisk the ingredients in a medium bowl.
- 2
Sprinkle each piece of chicken with the salt and pepper.
- 3
Heat the oil in a large non-stick pan over medium high heat.
- 4
Quickly dip a piece of chicken in the Sauce, shake off excess, then place in the pan. Repeat with as many pieces of chicken as you can fit in the pan.
- 5
Cook the first side for 3 minutes, until it caramelises and is dark golden, then turn and cook the other side for 2 minutes until the chicken is almost cooked through.
3 min - 6
Add the remaining Sauce and water. Bring to a rapid simmer, stirring occasionally, scraping the bottom of the pan to get all the brown bits stuck to the bottom of the pan. When the sauce has thickened (around 1 to 2 minutes), remove the pan from the stove. Turn chicken in Sauce to coat.
2 min - 7
Place chicken on plate and spoon over Sauce.
Sauce
Nutrition
Per serving (based on 4 servings)
