Asian Seared Chicken with Stir Fried Green Beans
User Reviews
5
24 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 Servings
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Calories
475 kcal
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Course
Main Course
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Cuisine
Asian
Asian Seared Chicken with Stir Fried Green Beans
Report
Asian Seared Chicken with Stir Fried Green Beans features bone-in, skin-on chicken thighs marinated with sesame oil, soy sauce, sriracha, baking soda, and cornstarch to tenderize and create a crispy exterior when seared. The chicken is oven-finished after searing for thorough cooking. Green beans are stir-fried in sesame oil and coated with a glossy sauce made of chicken broth, soy sauce, Thai sweet chili, and cornstarch for thickening. This dish offers a combination of crisp-tender beans and richly flavored, juicy chicken with a balance of savory, spicy, and sweet notes.
Description
The chicken thighs are trimmed of excess fat and skin, then marinated with sesame oil, baking soda, cornstarch, soy sauce, and sriracha. The cornstarch in the marinade helps build a light coating that crisps when seared. After marinating, the chicken is seared skin-side down in hot oil to develop a golden, crispy crust. The chicken is then finished in a hot oven to ensure it cooks through while keeping the skin texture intact.
Green beans are stir-fried in sesame oil and then simmered briefly in a sauce consisting of chicken or vegetable broth, soy sauce, Thai sweet chili sauce, sesame oil, and a cold cornstarch slurry to thicken the sauce and coat the beans evenly. The cooking method yields green beans that retain slight crunch while being well-flavored by the sauce.
The resulting dish combines tender, flavorful chicken with vibrant green beans in a sticky, savory-sweet-spicy coating. The recipe notes emphasize using cold liquids for the cornstarch slurry to avoid clumping and detail sourcing of Asian condiments. The dish can be served as a main course with rice or noodles.
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Ingredients
- 4 chicken thighs skin-on bone-in, about 1 to 1 and 1/4 lbs
- 2 tablespoons sesame oil
- 1 & 1/2 teaspoons baking soda
- 2 & 1/2 teaspoons cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon sriracha hot sauce
- salt to sprinkle on chicken
- 1 tablespoon sesame oil
- 1 pound green beans washed and trimmed
- 1 cup chicken or vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoon sweet chili sauce Thai style
- 1 tablespoon sesame oil
- 4 teaspoons cornstarch
Instructions
- Trim the fat and excess skin from each chicken thigh.
- In a medium bowl, combine raw chicken, 2 tablespoons sesame oil, baking soda, cornstarch, soy sauce, and sriracha. You will feel weird dumping dry cornstarch on your chicken. Just do it. Mix it up and it will come together I promise.
- Let the chicken marinate in the fridge for about an hour. 15 minutes will do it too. Longer is better but don't stress about it.
- Preheat your oven to 400 degrees F. Spray a small casserole dish (big enough to lay each piece of chicken flat) with nonstick spray.
- Heat a dry 12-inch skillet on medium high heat. Salt the tops (skin side) of each chicken thigh.
- Add 1 tablespoon sesame oil to the hot skillet. When it shimmers (if your pan is hot, this will happen right away. Don't let it smoke.) swirl the oil around and then add the chicken, skin side down. Leave as much space in between each thigh as you can.
- Sear for 2-3 minutes. Keep an eye on it. Salt the side of the chicken that's facing up. When the bottom is brown and nice and crispy looking, use tongs to flip the chicken. (Discard excess marinade)
- Sear for another 1-3 minutes until browned.
- Turn off the heat and remove the chicken to the prepared casserole dish. Set aside the dirty skillet, don't clean it.
- Bake the chicken in the oven at 400 for about 20 minutes, or until a meat thermometer reads 165 degrees. (If your chicken is done before you're done with the green beans, turn off the oven for a few minutes, then turn the oven to 170 degrees ("keep warm" setting) and put the chicken back in the oven to keep it from getting cold.
- Meanwhile, wash and trim the green beans.
- Prepare the sauce: in a measuring cup, combine 1 cup COLD* chicken broth, 3 tablespoons soy sauce, Thai sweet chili sauce, 1 tablespoon sesame oil. Whisk in the 4 teaspoons cornstarch. Set aside.
- When the chicken is done or almost done, blanch the green beans: boil a medium pot of water on high heat (like 8 ish cups of water) with 1 tablespoon of salt. When the water is at a rolling boil, add the green beans all at once and cover immediately with a lid. Leave the heat on high. Set a timer for 2 minutes.
- Heat the skillet (that you seared the chicken in) on medium high heat. If there is plenty of oil leftover, great, if not, add 1 teaspoon olive or sesame oil.
- Drain the beans after 2 minutes, and immediately dump them into the hot skillet. Be careful, oil may splatter.
- Saute for 1 minute.
- Add the sauce you prepared.
- Bring the sauce to a boil over medium high heat. When it is bubbling and thickened and the green beans are crisp-tender, add the chicken and turn off the heat.
- Serve with brown rice, Coconut Jasmine Rice with Cilantro, or Asian Cauliflower "Rice."
Notes
- Use cold liquids when mixing cornstarch to prevent clumping in sauces.
- Sesame oil, sriracha, and Thai sweet chili sauce can be found in the Asian section of the grocery store.
- The marinade with cornstarch and baking soda helps tenderize the chicken and create a crispy skin when seared.
- The green beans are stir-fried and tossed in a thickened sauce that balances savory, sweet, and spicy flavors.
- Serve the chicken and green beans with rice or noodles for a complete meal.
Nutrition Information
Show Details
Serving
1chicken thigh
Calories
475kcal
(24%)
Carbohydrates
16g
(5%)
Protein
25g
(50%)
Fat
35g
(54%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
121mg
(40%)
Potassium
533mg
(11%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
891IU
(18%)
Vitamin C
15mg
(17%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1chicken thigh | |
| Calories | 475kcal | 24% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Potassium | 533mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 891IU | 18% |
| Vitamin C | 15mg | 17% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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