JULY 2004
Recipe of the month

Seared Chicken with Sriracha Barbecue Dipping Sauce

¼ C chopped shallots
2 T sugar
2 T fresh lime juice
1 T fish sauce (nam pla)
4 garlic cloves, minced
1½ tsp dark sesame oil, divided
8 (2 oz) skinless, boneless chicken thighs
3 T ketchup
1 T Sriracha (hot chile sauce)
2 tsp honey
1 tsp grated, peeled fresh ginger
4 tsp rice vinegar

Combine shallots, sugar, lime juice, fish sauce, garlic. Stir in ½ tsp oil. Place mixture in zip-top bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight; turning bag occasionally.

Combine ketchup, Sriracha, honey, ginger and vinegar.

Heat remaining oil in large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan, cook 2 minutes on each side, or until browned. Cover, reduce heat to medium-low, and cook 8 minutes, or until done, turning twice. Serve with ketchup mixture. Serves 4.

Nutritional info per serving (2 thighs and 1 T ketchup mixture):
CALORIES 194 (27% from fat); FAT 5.9g (sat 1.3g, mono 1.9g, poly 1.7g); PROTEIN 22.8g; CARB 11.7g; FIBER 0.3g; CHOL 94mg; IRON 1.4mg; SODIUM 451mg; CALC 20mg

NOTES: Make ketchup mixture a couple of hours before serving to allow ingredients to blend.

Source: Cooking Light July 2004


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