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Asian Seared Chicken with Stir Fried Green Beans

Crispy-skinned Asian seared chicken thighs baked to juicy perfection, paired with tender-crisp green beans tossed in a bold sesame soy sweet chili sauce. A low-carb weeknight dinner ready in about 50 minutes.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 4 skin-on bone-in chicken thighs about 1 to 1 1/4 lbs total
  • 2 tbsp sesame oil for marinade
  • 1.5 tsp baking soda
  • 2.5 tsp cornstarch for marinade
  • 2 tsp soy sauce for marinade
  • 1 tsp sriracha hot sauce
  • salt to taste
  • 1 tbsp sesame oil for searing
  • 1 lb fresh green beans washed and trimmed
  • 1 cup cold chicken broth must be cold to avoid cornstarch clumping
  • 3 tbsp soy sauce for sauce
  • 2 tbsp Thai sweet chili sauce
  • 1 tbsp sesame oil for sauce
  • 4 tsp cornstarch for sauce

Equipment

  • 12-inch cast iron or heavy skillet
  • Casserole dish or baking pan
  • Large pot for blanching
  • Instant-read meat thermometer
  • Measuring cup or mixing bowl

Method
 

  1. Trim excess fat and any loose skin from each chicken thigh.
  2. In a medium bowl, combine chicken with 2 tablespoons sesame oil, baking soda, 2 1/2 teaspoons cornstarch, 2 teaspoons soy sauce, and sriracha. Mix well until fully coated.
  3. Marinate the chicken in the refrigerator for at least 15 minutes, or up to 1 hour for best results.
  4. Preheat your oven to 400 degrees F. Spray a casserole dish large enough to hold the chicken flat with nonstick spray.
  5. Heat a dry 12-inch cast iron skillet over medium-high heat. Season the skin side of each thigh with salt. Add 1 tablespoon sesame oil. When shimmering, add chicken skin-side down. Sear 2 to 3 minutes until golden and crispy. Salt the top. Flip and sear another 1 to 3 minutes. Discard remaining marinade.
  6. Transfer chicken to the prepared casserole dish. Do not clean the skillet. Bake at 400 degrees F for about 20 minutes or until an instant-read thermometer reads 165 degrees F near the bone.
  7. While chicken bakes, prepare the sauce. Whisk together cold chicken broth, 3 tablespoons soy sauce, Thai sweet chili sauce, 1 tablespoon sesame oil, and 4 teaspoons cornstarch in a measuring cup until smooth. Set aside.
  8. When chicken has about 5 minutes left, bring a large pot of heavily salted water to a rolling boil. Add green beans, cover, and blanch for 2 minutes. Drain immediately.
  9. Reheat the reserved skillet over medium-high heat. Add the drained green beans and saute for 1 minute.
  10. Pour the sauce into the skillet. Bring to a boil, stirring until thickened and green beans are crisp-tender, about 2 minutes.
  11. Add the baked chicken thighs to the skillet. Toss gently to coat and turn off the heat. Serve immediately with rice or cauliflower rice.

Notes

The broth in the sauce must be cold when you whisk in the cornstarch — warm liquid causes clumping. If chicken finishes before the green beans, keep it warm in the oven at 170 degrees F. Sesame oil, sriracha, and Thai sweet chili sauce are all available in the Asian aisle of most grocery stores. For gluten-free, swap soy sauce with tamari.