Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!

One of my favorite appetizers to order at a favorite local restaurant is Asian chicken lettuce wraps. I absolutely LOVE them, and enjoy scooping and wrapping the chicken filling in a big ol’ lettuce leaf!

There are many recipes that can be found online for chicken lettuce wraps. I found this recipe a while ago, and it’s my “go to”. It’s perfect for when I crave Asian chicken lettuce wraps and don’t want to go out, or pay for them in a restaurant!

This recipe, as written, will yield about 12 wraps. A suggested serving size is two wraps, and each serving comes in under 200 calories (total for TWO wraps). How’s that for a fantastic low calorie appetizer or main dish!

Asian chicken lettuce wraps may be LOW in calories, but they’re BIG on amazing flavors and are really delicious!.  Here’s how to make them. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Bibb (aka Butter) Lettuce

Carefully separate lettuce leaves from the head of lettuce. Give them a rinse, then pat each leaf dry using paper towels to absorb excess moisture. Set them aside while you make the filling.

NOTE: Bibb lettuce, also known as butter lettuce is typically used. If you don’t have access to this variety, use large lettuce leaves of your choice that are sturdy enough to hold the filling when wrapped.

You can use one or two lettuce leaves for each wrap. We usually stack two leaves per wrap to make it sturdier for holding the filling, but that is YOUR choice.

Cook The Onions, Garlic And Ginger

Heat sesame oil on Medium heat in a large skillet. Once the oil is pretty hot (but not smoking), add chopped onions, and cook, stirring often for about 3 minutes.

When the onions have softened and become lightly browned, add minced garlic and grated fresh ginger to the skillet. Cook 1 more minute, stirring often so the garlic doesn’t burn (and become bitter).

Add The Ground Chicken

Now you need to add a pound of ground chicken to the skillet. Cook the chicken on Medium heat, mixing it with the onions, and breaking the chicken up into small pieces as it cooks.

The chicken is finished cooking when it is fully cooked through (3-5 minutes), chopped in small pieces, and is very slightly browned.

Make The Asian Chili Sauce

While the chicken is cooking, whip up the Asian sauce that will be added to the chicken. It’s simple to make this flavorful sauce and only takes a minute!

Place soy sauce, Thai red chili sauce, maple syrup (or honey/agave) and lime juice in a small bowl, and whisk or stir, until fully combined. That’s it!

OPTIONAL NOTE: The sauce can be doubled if you want extra sauce for later! Also, if desired, whisk in a tiny bit (about ½ tsp.) of cornstarch if you want the sauce to be slightly thicker.

Add The Sauce To The Skillet

Turn the heat down to LOW. Pour the sauce over the cooked chicken, add chopped cashews (or peanuts), then stir well, to combine these ingredients.

Cook for 1-2 more minutes, then take the skillet off the heat source. Let the chicken “rest” and cool slightly for 1-2 minutes, before adding the fresh veggies.

Time For Some Veggie COLOR!

Once the chicken has cooled slightly, add grated carrots, chopped green onions, and chopped cilantro to the skillet. That pop of color really adds a nice touch, along with lots of flavor!

Stir, to fully combine the chicken, sauce and veggie mixture, which will be used for filling the Asian chicken lettuce wraps.

Serve The Asian Chicken Lettuce Wraps!

Now it’s time to fill and serve these delicious Asian chicken lettuce wraps! Whoo Hoo! For each wrap, place a large spoonful of the chicken filling into the center of the Bibb (or butter) lettuce leaf.

Think of chicken lettuce wraps like you would a taco! You want to be able to wrap the edges of the lettuce leaf up and around the filling, so be careful not to overfill them!

Spoon leftover pan sauce over the filling, then sprinkle each wrap with sesame seeds (optional, but a nice touch!). Roll a lettuce wrap up, and eat it like a taco! DELICIOUS!

We really enjoy these Asian chicken lettuce wraps, and I hope you and those you love will, too! I think they are vey easy to make, and wow… do they ever taste great!

Thanks for stopping by today, and I invite you to come back soon for more delicious, family-friendly recipes. Take care, may God bless you, and have a great day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes to choose from, including:

• Chicken Broccoli Fettucine Alfredo
• Skillet Monterey Chicken
• Chicken And Veggie Stir Fry
• Honey Lime Grilled Chicken
• Chicken Enchilada Quiche

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source, with thanks to Marjorie at: apinchofhealthy.com/thai-chicken-lettuce-wraps/

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Asian Chicken Lettuce Wraps

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!

Category: Main Dish

Cuisine: Asian

Keyword: Asian chicken lettuce wraps

Servings: 6 (2 wraps per serving)

Calories Per Serving: 172 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon sesame oil
• ¼ cup yellow onion diced
• 1 Tablespoon fresh ginger finely minced
• 2 cloves garlic minced
• 10 ounces ground chicken
• ¼ cup low sodium soy sauce can sub. coconut aminos/Tamari
• 2½ Tablespoons Thai sweet red chili sauce
• 1 medium lime (JUICE OF)
• 1 teaspoon pure maple syrup or agave/honey
• ⅓ cup cashews (raw or roasted/salted) chopped (can sub. roasted peanuts)
• ½ cup grated carrots
• ⅓ cup green onions (scallions) chopped
• ¼ cup fresh cilantro chopped
• 1 head Bibb (butter) lettuce leaves removed/rinsed/patted dry
• sesame seeds (Optional) to sprinkle as a topping for wraps

US Customary - Metric

Instructions

1. Separate leaves from head of lettuce. Rinse/pat dry with paper towels. Set aside. Use 1 or 2 lettuce leaves for each wrap (sturdy enough to hold chicken filling).

2. Heat sesame oil on Medium heat in large skillet. Once oil is hot (but not smoking), add yellow onions, and cook, stirring often, for about 3 minutes. When onions are softened and lightly browned, add garlic and ginger. Cook 1 minute, stirring often so garlic doesn't burn (and become bitter).

3. Add ground chicken to skillet. Cook on Medium heat, combining it with the onions. Break up chicken into small pieces as it cooks with a spoon or spatula. It's done when cooked through (3-5 min.), in small pieces, and slightly browned.

4. MAKE SAUCE: Place soy sauce, Thai red chili sauce, maple syrup and lime juice in a small bowl; whisk or stir, until combined. OPTIONAL NOTE: Sauce can be doubled if you want extra for later! Also, whisk in a tiny bit (½ tsp,) of cornstarch if you want sauce to be slightly thicker.

5. Turn heat to LOW. Pour sauce over chicken; add cashews. Stir well, to combine. Cook 1-2 minutes, then take skillet off the heat source. Let chicken cool 1-2 minutes, before adding fresh veggies.

6. Add carrots, green onions, and cilantro. Stir, to fully combine all ingredients.

7. MAKE WRAPS: For each wrap, place large spoonful of chicken filling into center of lettuce leaf. You want to wrap edges of the lettuce leaf up and around the filling, so don't overfill. Spoon any remaining pan sauce over chicken. Sprinkle each wrap with sesame seeds (optional). Roll up lettuce wrap, and eat it like a taco! Enjoy!

Nutrition Facts

Asian Chicken Lettuce Wraps

Amount Per Serving (1 (two wraps))

Calories 172 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 41mg14%

Sodium 494mg21%

Potassium 472mg13%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 6g7%

Protein 11g22%

Vitamin A 2785IU56%

Vitamin C 5mg6%

Calcium 32mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

If you enjoy making delicious, classic meals at home for a fraction of the cost of what a restaurant would charge for the same dish, may I suggest this recipe for Szechuan chicken? The recipe requires using two chicken breasts, a red and green bell pepper, green onions, and some chopped nuts. Cook them in a simple Asian sauce, combine them, and serve over rice or noodles. BOOM! You just made a tasty, classic Chinese dish for 4 people!

We enjoy this dish, and because it is made using only one skillet,  I find it pretty easy to make, when we get hungry for Chinese food! I have no recollection of how or when I got this recipe, but found it in an old recipe box years ago, where the recipe was cut out and taped onto a 3×5″ index card. So I truly don’t know who I can give credit to for this yummy dish… BUT, I think you’re going to love it! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Chicken For Marinating

You will need two large boneless, skinless chicken breasts. The recipe calls for 16 ounces of chicken, so two large 8 ounce breasts will be perfect. Slice the chicken breasts across the width of the breast, holding a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4″ slices, then put the slices into a medium-sized bowl, and set aside.

Now it’s time to make the sauce which is used to marinate the chicken. In a medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until the sauce is smooth, with no lumps.

Pour the sauce over the chicken slices, and toss until the chicken slices are coated with sauce. Once fully coated, set the chicken aside to marinate in the sauce while you pan-sear the other ingredients.

Preparing The Pan-Seared Veggies And Nuts

Slice six green onions (bulb and stalk) into 2″ long pieces. Remove the stem and seeds from the bell peppers, and cut them into “bite-sized” pieces. Heat ONE Tablespoon of oil over Medium-High heat in a large (10-12 inch) skillet. Once oil is hot, but not smoking, add the green onions and bell peppers to the skillet.

Stir often until the veggies are “tender-crisp” in texture. This usually takes only about 2 minutes! Transfer the veggies out of the skillet into a bowl, using a slotted spoon (so excess oil can drip back into skillet).

Add 2 more Tablespoons of oil to skillet and heat until hot once again on Medium heat. Add chopped cashews (or dry roasted peanuts if using) to the hot oil, and cook (stirring frequently) only until the nuts are lightly browned. Transfer the browned nuts to the bowl of cooked veggies using a slotted spoon.

Cooking The Szechuan Chicken

Now it’s time to quickly cook the marinated chicken and sauce. You will use the same skillet for this (and any leftover oil in the skillet). Heat remaining oil in skillet over high heat until HOT but not smoking. Add the chicken mixture to the hot oil, and cook, stirring frequently. Continue to cook the chicken for 2-3 minutes, or until it is cooked through and no longer pink in color.

Quickly add the veggies and nuts (plus any accumulated juices in the bowl) back into the skillet, and stir to combine. Heat on medium heat until all ingredients are heated through (a couple minutes). When thoroughly heated through, the dish is ready to serve!

Serving Szechuan Chicken

We really enjoy serving the Szechuan chicken on top of a bed of steamed rice! TIP: If you begin cooking the rice at the beginning of your prep time for this recipe, it should be ready to go when you’re ready to serve. The bed of rice is optional, but I highly recommend it, as it pairs very well with this chicken dish!

Transfer the Szechuan chicken to individual plates, then lightly sprinkle the surface of each portion with sesame seeds, if desired, for a nice finishing touch! Serve the Szechuan chicken immediately (while hot), and enjoy this tasty dish! I really hope you enjoy it, because it has great flavor and color! It’s not too spicy and really tastes amazing!

I hope you have the opportunity to try this delicious Asian-style main dish. If you have any leftovers, they can be refrigerated for 2-3 days and easily reheated in a microwave. Thanks for stopping by, and I hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More ASIAN-STYLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of Asian-style recipes for you to enjoy, including:

• Easy Cashew Chicken
• Simple Szechuan Shrimp
• Vegetarian Spicy Noodles in Peanut Sauce
• Orange Beef Stir Fry

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (found recipe cut out & taped onto a 3×5 card in an OLD recipe box)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Szechuan Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

Category: Main Course

Cuisine: Asian

Keyword: Szechuan chicken

Servings: 4

Calories Per Serving: 354 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 16 ounces chicken breasts (boneless, skinless) = approx. two 8 oz. chicken breasts
• 2 Tablespoons soy sauce
• 2 Tablespoons dry sherry
• 2 teaspoons cornstarch
• ¼ teaspoon ground ginger
• ¼ teaspoon granulated sugar
• ¼ teaspoon red chili pepper flakes
• ¼ teaspoon garlic powder
• 6 green onions
• 1 medium green bell pepper
• 1 medium red bell pepper
• 3 Tablespoons vegetable oil DIVIDED USE
• ½ cup chopped cashews can substitute dry roasted peanuts
• sesame seeds (OPTIONAL) sprinkle as garnish, if desired

US Customary - Metric

Instructions

1. Slice chicken across the width of the breast, using a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4" slices; put slices in a medium bowl; set aside.

2. Make sauce: In separate bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until smooth (no lumps). Pour sauce over chicken; toss until slices are coated with sauce. Set chicken aside.

3. Slice green onions (bulb and stalk) into 2" pieces. Remove stem/seeds from bell peppers, then cut into "bite-sized" pieces.

4. Heat ONE Tablespoon oil on medium-High heat in a large (10"-12") skillet. Once oil is hot, but not smoking, add green onions/bell peppers. Cook, stirring often until veggies are "crisp-tender" (about 2 minutes). Transfer veggies from skillet to a bowl, using slotted spoon (so excess oil can drip back into skillet).

5. Add TWO Tablespoons of oil to skillet and heat on Medium heat. Add cashews (or dry roasted peanuts) to hot oil. Cook (stirring frequently) only until nuts are lightly browned. Transfer nuts to bowl of cooked veggies using slotted spoon.

6. Heat remaining oil in skillet on high heat until HOT but not smoking. Add chicken mixture and cook, stirring frequently. Continue to cook chicken for 2-3 minutes, or until cooked through and no longer pink in color. Quickly add reserved veggies and nuts (plus any juices) back into the skillet; stir to combine. Cook on medium heat 2-3 minutes or until all ingredients are heated through. Once fully heated, the dish is ready to serve!

7. We enjoy serving Szechuan chicken on top of a bed of steamed rice! The bed of rice is optional, but I recommend it. Transfer Szechuan chicken to individual plates, then lightly sprinkle each portion with sesame seeds, if desired, Serve immediately, and enjoy

Recipe Notes

NOTE: Caloric calculation does NOT include rice or noodles that may be served with the chicken.

Nutrition Facts

Szechuan Chicken

Amount Per Serving (1 (1/4 of total))

Calories 354 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 8g

Cholesterol 73mg24%

Sodium 430mg19%

Potassium 721mg21%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 4g4%

Protein 28g56%

Vitamin A 1292IU26%

Vitamin C 67mg81%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s another to pin on your Pinterest boards!

Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.

Many, many years ago… long before I ever even had the remotest thought of starting a blog, I jotted down a recipe on an index card and filed it away in an old wooden recipe box of mine. Back in the days before Pinterest… and before I even had a computer! Recently I stumbled upon this old recipe, and decided to share it here on the blog, because it is soooo good! I don’t even know who to properly credit for the old original recipe, but this orange cashew chicken sure tastes great!

The recipe is INCREDIBLY EASY to make, and it’s not an understatement to say I LOVE IT! When I make it, I do the prep work ahead of time (cut the veggies/chicken, and make the sauce (easy peasy). Then when I’m ready to cook our meal all that is needed is to stir-fry the chicken and veggies for about 8 minutes, add the sauce, and cook 2 more minutes to let the sauce thicken. That’s it!

If you enjoy traditional cashew chicken, you can check out my recipe for that, too. But… you’ve just got to try this one for orange cashew chicken. I truly think you will love it! Here’s how easy it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepping First Is The Key!

If you prep the ingredients first, this dish is a cinch to cook in only about 10 minutes! Pat boneless, skinless chicken breasts dry with paper towels. TIP: The reason you want to dry them this way is so that when they hit the hot skillet, the extra moisture doesn’t “steam” the chicken. You want the chicken to “sear” and brown slightly.

Cut the chicken breasts into 1″ cubes. Thinly slice two medium carrots, and roughly chop up the celery until you have 1/2 cup. Set aside (or refrigerate, if saving for later in the day) until ready to prepare this dish.

In a small bowl, combine the orange sauce ingredients, and whisk or stir together until fully combined. The sauce ingredients are orange juice (fresh or commercially prepared work well), cornstarch, soy sauce, honey, and ginger (fresh or dried). Set aside.

Stir-Fry The Chicken And Veggies

When ready to cook, heat 2 Tablespoons of vegetable oil on medium-high heat in a large skillet. Let the oil get really hot (but not smoking) before adding anything to the skillet. This will allow the chicken to brown nice and quick.

Add the chicken, carrots and celery to the hot oil. Cook the chicken and veggies for about 8-9 minutes, stirring often. When done, the chicken will be lightly browned, and the veggies will be tender. Once done, reduce the heat to medium-low.

Add The Orange Sauce

Give the orange sauce a good stir, then add it to the skillet with the chicken mixture. Stir to combine, and bring the sauce to a boil. Cook for 2 minutes, stirring constantly as the sauce will quickly thicken in the skillet.

Once the sauce has cooked for 2 minutes, add the cashews to the skillet. Stir, to coat everything very well with the thickened sauce.

At this point, the chicken, veggies and cashews should be hot, and the sauce will be nice and thick. That means the orange cashew chicken is ready to serve! See how easy that was?

Time To Serve The Orange Cashew Chicken!

Orange Cashew Chicken is best when served on top of a bed of steamed rice. I highly recommend serving this dish with rice (a perfect pairing)! Sprinkling the chicken with sliced green onions and sesame seeds is a nice garnish and pop of color for this dish as well, but that is optional.

The chicken and veggies are tender, and the thick orange sauce is… wonderfully scrumptious! All the flavors of this orange cashew chicken “play well together”. I truly feel you and your friends or family will love this dish, too!

Thanks for taking the time to visit my blog today. I hope you have a great day, and trust you will come back soon for more great recipes like this one! Take care, and may God Bless You.

Looking For More “Asian-Inspired” Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes for Asian-inspired foods, including:

• Sweet and Sour Pork
• P.F. Chang’s Chicken with Broccoli
• Sweet Fire Chicken (Panda Express copycat)
• P.F. Chang’s Spicy Green Beans

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (found my handwritten recipe card in an old recipe box from many years ago-no source noted)

0 from 0 votes

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Orange Cashew Chicken

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.

Category: Entree

Cuisine: Asian

Keyword: orange cashew chicken

Servings: 4

Calories Per Serving: 410 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 pound boneless, skinless chicken breasts (I use 2 LARGE breasts)
• 2 medium carrots peeled
• ½ cup chopped celery
• 2 Tablespoons Vegetable oil
• ½ cup roasted cashews

For Orange Sauce:

• ¾ cup orange juice fresh or commercially prepared
• ¼ cup honey
• 3 Tablespoons soy sauce (low sodium, if available)
• 2 Tablespoons corn starch
• ¼ teaspoon dried ginger (or 1 tsp. fresh, finely grated ginger)
• ½ teaspoon orange zest (finely grated peel) OPTIONAL

For Serving (Optional): Hot steamed rice, sesame seeds and sliced green onions

US Customary - Metric

Instructions

1. Pat chicken dry with paper towels. Cut chicken into 1" cubes. Thinly slice carrots, and roughly chop celery. Set aside (or refrigerate, if saving for later in the day) until ready to cook.

2. Make Sauce: In small bowl, whisk or stir sauce ingredients together until combined. Set aside.

3. Heat oil on medium-high heat in large skillet until really hot (but not smoking). Add chicken, carrots and celery to hot oil. Stir-fry for 8-9 minutes, stirring often. When done, chicken will be lightly browned on all sides, and veggies will be tender. Once done, reduce heat to medium-low.

4. Stir sauce, then add it to chicken mixture. Stir to combine; bring sauce to a boil. Cook for 2 minutes, stirring constantly. Once sauce has thickened, add the cashews,; stir to combine with chicken, veggies and sauce.

5. Serve orange cashew chicken on top of hot, steamed rice. If desired (optional), sprinkle the top of each serving with sesame seeds, and a few sliced green onions. Serve hot... and enjoy!

Recipe Notes

NOTE: The caloric calculation does not include rice (optional for serving with this dish).

Nutrition Facts

Orange Cashew Chicken

Amount Per Serving (1 (1/4 of total))

Calories 410 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 73mg24%

Sodium 567mg25%

Potassium 774mg22%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 24g27%

Protein 28g56%

Vitamin A 5279IU106%

Vitamin C 27mg33%

Calcium 37mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Asian Chicken Thigh Skillet is a delicious, EASY dish to make. Chicken thighs are pan-seared, then covered and cooked in a simple Asian garlic sauce!

If you’re looking for a simple, yet DELICIOUS way to cook chicken thighs, may I suggest this dish? It truly is a simple dish to make, and is packed with flavor!

Skinless chicken thighs (bone-in or no-bone) are pan seared, then are cooked for a short time in a 4-ingredient Asian sauce, along with minced garlic and red pepper flakes. The result is perfectly cooked chicken thighs, covered in an amazing tasting sauce, and then served on a bed of rice!

The Asian Chicken Thigh Skillet only takes about half an hour to make, and requires very few ingredients. **NOTE: The recipe calls for using SIX chicken thighs, but as you will see, I only made four thighs, so my photos will reflect that!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Asian Sauce

The first thing you will need to do is make a quick, Asian-inspired sauce. Easy! Simply mix together soy sauce, vinegar, honey and ground ginger in a small bowl. Once fully combined, set the bowl of Asian sauce aside.

Brown The Chicken Thighs

The next step is to brown the chicken thighs! To do this, first heat the oil on medium-high heat in a large skillet. I used a cast iron skillet, but it really doesn’t matter. Once the oil is very hot, but NOT smoking, carefully add the skinless chicken thighs to the hot oil.

Let the chicken cook (without disturbing) for 5 minutes, and then carefully turn each piece to the other side. The chicken thighs should be lightly browned before turning them over. Continue to cook for 5 more minutes on the second side.

Add Seasonings And Sauce To The Asian Chicken Thigh Skillet

At this point, you need to add the minced garlic and red pepper flakes to the skillet, and stir, to combine. Continue to cook for about 2 minutes, stirring often, to keep the garlic from burning.

Pour the Asian sauce you previously set aside into the skillet. Stir well, to combine. Cover the skillet, turn the heat down to medium and let the chicken cook, undisturbed, for 15 minutes.

Time To Finish The Asian Chicken Thigh Skillet!

After the 15 minutes of covered cooking time, carefully remove the cover on the skillet. Let the chicken and sauce cook uncovered for about 2 minutes, stirring occasionally. While cooking, spoon the sauce on top of each piece of chicken several times.

The sauce will slightly thicken as it cooks, and the chicken will become beautifully browned, thanks to the flavor-filled sauce. When done, the chicken should have an internal temperature of 165°F, and then it is ready to serve!

Time To Enjoy This Asian Chicken Thigh Skillet!

Once the chicken is cooked through to the proper temperature, and the sauce has slightly thickened, it is time to eat!

We enjoy this chicken best when served on top of some steamed rice! Spoon some of the sauce over each piece of chicken when serving, for an added flavor boost! Can you see all that minced garlic on top of the chicken? That’s some GOOD flavor there, friends!

I really hope you will consider trying this simple recipe for Asian Chicken Thigh Skillet! We truly enjoy this meal, and trust you will, too! Have a wonderful day, and thank you for visiting!

Looking For Other CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many chicken recipes, including:

• P.F. Chang’s Ginger Chicken with Broccoli
• Chicken Thigh Osso Bucco
• Crunchy Buttermilk Fried Chicken
• Chicken Piccata

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (recipe found written on a 3×5 card from many, many years ago)

3 from 1 vote

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Asian Chicken Thigh Skillet

Prep Time

15 mins

Cook Time

17 mins

Total Time

32 mins

 

Asian Chicken Thigh Skillet is a delicious, EASY dish to make. Chicken thighs are pan-seared, then covered and cooked in a simple Asian garlic sauce!

Category: Entree

Cuisine: Asian

Keyword: Asian chicken thigh skillet

Servings: 6

Calories Per Serving: 325 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 medium chicken thighs , skin removed
• ¼ cup vinegar
• 3 Tablespoons soy sauce
• 2 Tablespoon honey
• 2 Tablespoons peanut oil (or veg. oil)
• 10 cloves garlic , coarsely chopped
• 1 teaspoon dried red pepper flakes
• cooked rice (optional-for serving)

US Customary - Metric

Instructions

1. In a small bowl, mix together soy sauce, vinegar, honey and ground ginger. Set aside.

2. Heat oil on medium-high heat in a large skillet. Once oil is very hot, but NOT smoking, carefully add skinless chicken thighs. Let cook (without disturbing) for 5 minutes, and then carefully turn them to the other side. The chicken thighs should be lightly browned before turning them over. Continue to cook 5 more minutes on second side.

3. Add minced garlic and red pepper flakes to skillet, and stir, to combine. Cook for 1-2 minutes, stirring often, to keep garlic from burning. Pour reserved sauce into skillet. Stir well, to combine. Cover skillet, turn heat down to medium and let chicken cook, undisturbed, for 15 minutes.

4. After 15 minutes, carefully remove cover from skillet. Let chicken and sauce cook uncovered for 2 minutes, stirring occasionally. While cooking, spoon sauce over top of chicken thighs several times. Sauce will slightly thicken as it cooks, and will become beautifully browned, thanks to the flavor-filled sauce. When done, chicken should have an internal temperature of 165°F, and then it is ready to serve! Serve over steamed rice, spoon some sauce over the top of the chicken, and enjoy!

Nutrition Facts

Asian Chicken Thigh Skillet

Amount Per Serving (1 thigh)

Calories 325 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Cholesterol 111mg37%

Sodium 360mg16%

Potassium 273mg8%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 6g7%

Protein 19g38%

Vitamin A 187IU4%

Vitamin C 2mg2%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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