Ginger Glazed Hoisin Chicken Thighs with Sesame and Scallion
Indulge in a flavorful journey with our Ginger Glazed Hoisin Chicken Thighs, an exceptional dish inspired by Ruth Kendrick from Ogden, UT. This 2009 Chicken Cooking contest finalist recipe, held by the National Chicken Council, features juicy boneless chicken thighs enveloped in a luscious reduction of soy, honey, hoisin, and fresh ginger. Served atop steaming brown or white rice and finished with a sprinkle of toasted sesame seeds and fresh scallions, it's a dish that offers a harmony of sweet, savory, and aromatic notes, perfect for any dinner.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless skinless chicken thighs
8
cooking oil
1 tablespoon
soy sauce
1/4 cup
honey
1/4 cup
hoisin sauce
1/4 cup
chicken broth
1/4 cup
grated fresh ginger
2 tablespoons (grated)
pepper
1/2 teaspoon
toasted sesame seeds
1/4 cup (toasted)
hot cooked brown rice
4 cups (cooked)
sliced scallion
1/4 cup (sliced with green tops included)
Instructions
1
Heat the cooking oil in a large skillet over medium-high heat. Add the chicken thighs and sauté until each side is browned and crispy, approximately 3-4 minutes per side.
2
In a small saucepan, combine the soy sauce, honey, hoisin sauce, chicken broth, grated fresh ginger, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, allowing the sauce to thicken slightly, for about 5 minutes.
3
Pour the sauce over the browned chicken in the skillet, ensuring each piece is thoroughly coated. Transfer the chicken to a preheated oven at 325°F and bake for about 10 minutes until the chicken is cooked through with an internal temperature of 165°F. Once done, stir in the toasted sesame seeds to add a nutty aroma.
4
Serve the chicken over a bed of hot cooked rice on a serving platter. Drizzle any remaining sauce over the chicken, and garnish generously with sliced scallions.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in Ginger Glazed Hoisin Chicken Thighs?
The main protein used in this recipe is 8 boneless skinless chicken thighs.
Who is the original creator of this chicken recipe?
This recipe was inspired by Ruth Kendrick from Ogden, UT, a 2009 Chicken Cooking contest finalist.
What are the primary flavors in the ginger glaze?
The glaze features a harmony of sweet, savory, and aromatic notes from soy sauce, honey, hoisin sauce, and fresh ginger.
How long should I sauté the chicken thighs?
Sauté the chicken thighs for approximately 3-4 minutes per side until they are browned and crispy.
What is the recommended oven temperature for baking the chicken?
The oven should be preheated to 325°F for baking the chicken.
How long does the chicken need to bake?
The chicken should bake for about 10 minutes until it reaches an internal temperature of 165°F.
What ingredients are needed for the sauce?
The sauce is made from soy sauce, honey, hoisin sauce, chicken broth, grated fresh ginger, and pepper.
How long should the sauce simmer before adding it to the chicken?
The sauce should simmer for about 5 minutes until it thickens slightly.
What type of rice is suggested for serving?
The recipe suggests serving the chicken over 4 cups of hot cooked brown or white rice.
What garnishes are used for this dish?
The dish is garnished with toasted sesame seeds and 1/4 cup of sliced scallions, including the green tops.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the safe internal temperature for the cooked chicken?
The chicken is cooked through when it reaches an internal temperature of 165°F.
How much fresh ginger is required?
The recipe calls for 2 tablespoons of grated fresh ginger.
Is the chicken skin-on or skinless?
The recipe specifically requires skinless chicken thighs.
When should the sesame seeds be added?
Stir in the toasted sesame seeds once the chicken is done baking to add a nutty aroma.
How much honey is used in the glaze?
The recipe uses 1/4 cup of honey.
How much hoisin sauce is needed?
The glaze requires 1/4 cup of hoisin sauce.
What kind of oil should be used for frying?
You should use 1 tablespoon of cooking oil.
What is the total number of ingredients in this recipe?
There are 11 ingredients in total for this recipe.
What amount of soy sauce is used?
The recipe calls for 1/4 cup of soy sauce.
How much chicken broth is included in the sauce?
The recipe uses 1/4 cup of chicken broth.
What seasoning is used besides the liquid ingredients?
The recipe includes 1/2 teaspoon of pepper for seasoning.
Should the scallions be sliced?
Yes, use 1/4 cup of sliced scallions with the green tops included.
What is the preparation for the sesame seeds?
The sesame seeds should be toasted before being added to the dish.
Is this recipe suitable for a dinner meal?
Yes, it is described as a flavorful dish perfect for any dinner.
Can I use white rice instead of brown rice?
Yes, the description mentions it can be served atop steaming brown or white rice.
What contest was this recipe featured in?
It was a finalist in the 2009 Chicken Cooking contest held by the National Chicken Council.
What is the first step of the instructions?
The first step is to heat cooking oil in a large skillet and sauté the chicken thighs until browned.
Should the sauce be poured over the chicken before or after baking?
The sauce should be poured over the browned chicken in the skillet before transferring it to the oven.
Where is Ruth Kendrick from?
Ruth Kendrick is from Ogden, UT.