Asian Marinated Chicken

• Gluten free

• Meat

  • 1 lb Chicken thigh, boneless skinless fillets

• Produce

  • 3 cloves Garlic
  • 2 tsp Ginger
  • 1 Red chilies
  • 1 Shallots / green onions

• Condiments

  • 2 tbsp Oyster sauce
  • 2 tbsp Soy sauce
  • 1 tbsp Sriracha
  • 2 tbsp Tomato ketchup

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tsp Oil
  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 1/2 tbsp Chinese cooking wine

Found on recipetineats.com

Description

Ingredients

• 1 - 1.5lb / 500 - 750g chicken thigh fillets, skinless boneless
• 3 cloves garlic, minced
• 2 tsp ginger, freshly grated
• 2 tbsp soy sauce
• 2 tbsp tomato ketchup
• 2 tbsp Oyster sauce
• 1½ tbsp Chinese cooking wine
• 1 - 3 tbsp Sriracha (adjust spiciness to taste)
• 2 tbsp brown sugar
• 1 tsp sesame oil
• 2 tsp oil
• Sesame seeds
• Finely sliced shallots / green onions
• Finely sliced red chilies

Directions

• Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight.
• Heat oil in a large non stick skillet or BBQ over medium high heat. (See notes for other cooking methods) Add chicken and cook until each side is dark golden brown and chicken is cooked through (about 3 minutes each side). Transfer to plate, cover loosely with foil and rest for 3 minutes.
• Garnish with chillies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.