salt and freshly ground pepper (for seasoning the chicken itself)
1 - 2 tablespoon(s) Huy Fong Chili Garlic Sauce
1 3/4 to 2 pounds boneless, skinless chicken thighs ( what ever one package at the store is, I made 1.25 Lbs in the pictures above).
1/2 tablespoon olive oil
chopped fresh parsley for garnish
How To Make
Mix the garlic, soy sauce, honey, lime juice and garlic pepper sauce in a small bowl or container. Stir to combine, set aside.
Season both sides of the chicken with some salt and fresh cracked black pepper.
In a large skillet over medium-high heat add the olive oil. Once the skillet is hot add the chicken thighs in a single layer. Cook the chicken until browned on both sides, 4-5 minutes per side.
Reduce the heat to medium and add the garlic lime mixture and cook the chicken, turning and stirring and basting occasionally, until cooked through entirely, and the sauce thickens (it will eventually become sticky as the water evaporates off). It takes a while for the sauce to thicken but the chicken stays sufficiently moist so long as you take care to baste with the sauce as you cook. Be careful not to let it burn on the bottom as the honey is inclined to burn when the sauce thickens up.
Sprinkle the chicken with the freshly chopped parsley.
This recipe is a modified version of the one available Here
Ingredients
How To Make
Mix the garlic, soy sauce, honey, lime juice and garlic pepper sauce in a small bowl or container. Stir to combine, set aside.
Season both sides of the chicken with some salt and fresh cracked black pepper.
In a large skillet over medium-high heat add the olive oil. Once the skillet is hot add the chicken thighs in a single layer. Cook the chicken until browned on both sides, 4-5 minutes per side.
Reduce the heat to medium and add the garlic lime mixture and cook the chicken, turning and stirring and basting occasionally, until cooked through entirely, and the sauce thickens (it will eventually become sticky as the water evaporates off). It takes a while for the sauce to thicken but the chicken stays sufficiently moist so long as you take care to baste with the sauce as you cook. Be careful not to let it burn on the bottom as the honey is inclined to burn when the sauce thickens up.
Sprinkle the chicken with the freshly chopped parsley.
This recipe is a modified version of the one available Here
Thanks so much! After I translate all of these to the metric system, I'll be on it! :D
The amounts don't make any sense in metric :p
American units are nonsensical.