Looking for a hearty meal that’s not only delicious but makes for a quick and easy dish too? Well, look no further than this sticky chicken thighs with chilli and lime recipe by Nicky Corbishley.
With a mouthwatering coating made up of soy sauce, lime juice, honey, sugar, garlic and chillies, the chicken thighs are the perfect balance of crisp and juicy, and every mouthful packs a punch. What’s more, the dish can be made by following five simple steps, making it the perfect recipe for when you don’t want to spend hours in the kitchen.
Sticky chicken thighs with chilli and lime
Serves 4
This sticky chicken thighs with chilli and lime is irresistible
(Image: Nicky Corbishley)
8 chicken thigh fillets, trimmed of excess fat and flattened out with your hands
3 tbsp cornflour
1⁄2 tsp salt
1⁄2 tsp ground black pepper
1 tbsp sesame oil
1 tbsp rapeseed oil
2 tbsp light soy sauce
4 tbsp lime juice (juice of about 2 limes)
2 tbsp honey
2 tbsp light brown sugar
3 garlic cloves, peeled and minced
2 red chillies, sliced
To serve
Sesame seeds
Chilli flakes
Lime wedges
Sliced spring onions
Boiled rice or noodles
Kitchen Sanctuary Quick & Easy: Delicious 30-minute Dinners by Nicky Corbishley is out now
Method
Place the chicken thigh fillets on a plate. Mix together 2 tablespoons of the cornflour with the salt and pepper and sprinkle it on both sides of the fillets. Heat the sesame and rapeseed oils in a large frying pan over a medium- high heat. Add the chicken and fry for 6-7 minutes, turning once, until golden. Meanwhile, mix together the soy sauce, lime juice, honey, sugar, garlic, chillies and remaining tablespoon of cornflour in a small bowl. Once the chicken is golden brown, pour the mixture all over the chicken thighs, in the pan. Bring to the boil, then simmer for 5 minutes until the sauce has thickened. Top the chicken with sesame seeds, chilli flakes, lime wedges and sliced spring onions, then serve. This is lovely accompanied by boiled rice or noodles.
Extracted from Kitchen Sanctuary Quick & Easy: Delicious 30-minute Dinners by Nicky Corbishley (Kyle Books, hardback £22), is available now. Photography by Nicky Corbishley
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