Cook Date: June 7, 2020
Well, this recipe from Bev Cooks. is incredibly easy to make. I made it before back in spring of 2015 and rated it 4 stars. But for some reason we never came back to cook it again – until this past weekend.
Bev’s recipe also includes coconut rice, but we had plenty of that left over after the delicious baked crispy tofu in garlic sauce we made Saturday evening. The chicken has 6 ingredients, two of which are salt, and pepper. I skipped the garnish of sliced scallions and toasted sesame seeds. When I cook this for company I’ll make it pretty.
We use olive oil to sauté the chicken thighs while the honey and sweet chili sauce is for the sauce. Cut the boneless/skinless chicken into 1-inch cubes and sprinkle a little kosher salt on them. Measure out the sauce ingredients. Sorry for the picture of raw chicken, I usually pass on including it in my pictures.
Heat the olive oil in a medium to medium-high non-stick skillet. Then add the chicken cubes and cook until done. I flipped them after about 5 minutes, then again at the 8 minute mark. At the 10 minute mark I took out the largest cube and cut it in half to make sure it was cooked through. Medium-rare is good for steak; not for chicken. Thighs are great because you can give them a bit more heat without drying them out. If
you I don’t cook breasts just right they get tough and dried out. Plus chicken thighs just taste better.
When the chicken is cooked through, transfer it to a bowl or low-sided dish. I used a heat-resistant slotted spoon in order to leave most of the chicken fat behind. Add the honey and sweet chili sauce and toss.
Dinner is served: chicken over rice with a bit of daikon radish Kimchi on the side.
Rating: ★★★★ Very good. Easy enough for a weeknight dinner, tasty enough for company.
You’ll want to make some coconut rice to go with the chicken. As I said, I had some left over from the night before. Bev’s recipe – linked to above – has a simple recipe for it: rice and coconut milk and a spritz of fresh lime juice when it’s cooked.