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Asian seared chicken thighs with crispy golden skin cooking in a cast iron skillet for stir fried green beans recipe

Asian Seared Chicken with Stir Fried Green Beans

Crispy seared bone-in chicken thighs and fresh green beans tossed in a bold sesame sweet chili sauce. A fast, flavorful weeknight dinner ready in 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: American, Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken thighs, skin-on bone-in about 1 to 1 1/4 lbs total
  • 2 tbsp sesame oil toasted, for marinade
  • 1.5 tsp baking soda tenderizes meat and crisps skin
  • 2.5 tsp cornstarch for marinade
  • 2 tsp soy sauce for marinade
  • 1 tsp sriracha hot sauce adjust to taste
  • salt to sprinkle on chicken skin before searing
  • 1 tbsp sesame oil for searing the chicken
  • 1 lb fresh green beans washed and trimmed
  • 1 cup chicken or vegetable broth must be cold before mixing with cornstarch
  • 3 tbsp soy sauce for sauce
  • 2 tbsp Thai sweet chili sauce for sauce
  • 1 tbsp sesame oil for sauce
  • 4 tsp cornstarch whisk into cold broth before adding to skillet

Equipment

  • 12-inch cast iron or heavy skillet
  • Casserole dish
  • Large pot for blanching
  • Meat thermometer
  • Measuring cup

Method
 

  1. Trim excess fat and skin from each chicken thigh, leaving enough skin to cover the top for crisping.
  2. In a medium bowl, combine the raw chicken with 2 tablespoons sesame oil, baking soda, cornstarch, soy sauce, and sriracha. Mix well until fully coated.
  3. Cover and marinate in the refrigerator for at least 15 minutes, up to 1 hour. Do not exceed 2 hours.
  4. Preheat oven to 400 degrees F. Spray a casserole dish large enough to hold all four thighs flat in a single layer with nonstick spray.
  5. Heat a dry 12-inch skillet over medium-high heat. Salt the skin side of each chicken thigh. Add 1 tablespoon sesame oil to the hot skillet. When it shimmers, add the chicken skin side down with space between each piece.
  6. Sear for 2 to 3 minutes without moving until the skin is deeply golden and crispy. Salt the top side, flip, and sear for another 1 to 3 minutes until browned. Discard excess marinade.
  7. Transfer chicken to the casserole dish. Do not wash the skillet.
  8. Bake at 400 degrees F for about 20 minutes, or until a meat thermometer inserted into the thickest part reads 165 degrees F.
  9. While the chicken bakes, whisk together the cold broth, soy sauce, Thai sweet chili sauce, sesame oil, and cornstarch in a measuring cup. Set aside.
  10. Bring a large pot of water with 1 tablespoon of salt to a rolling boil. Add green beans, cover immediately, and cook for 2 minutes. Drain right away.
  11. Heat the reserved skillet over medium-high heat. Add a small drizzle of oil if needed. Add the drained green beans and saute for 1 minute.
  12. Pour in the sauce and bring to a boil, stirring constantly until thickened and the beans are crisp-tender, about 1 to 2 minutes.
  13. Add the cooked chicken back to the skillet, toss gently to coat in the sauce, and turn off the heat. Serve immediately over brown rice, jasmine rice, or cauliflower rice.

Notes

Always mix cornstarch into cold liquid to prevent clumping. Do not marinate longer than 2 hours or the baking soda will break down the meat texture. If chicken finishes before the green beans, keep warm in a 170 degree F oven.