Seared Chicken with Sriracha Barbecue Dipping Sauce

Use this all-purpose sauce for pork, shrimp, or seared tofu. Make it when you start marinating the chicken. Serve over sticky white rice to counter the heat of the dipping sauce. Toss edamame with soy sauce, garlic, and hoisin to complete the meal.

Yield: 4 servings (serving size: 2 thighs and 1 tablespoon ketchup mixture)

Ingredients

• 1/4  cup  chopped shallots
• 2  tablespoons  sugar
• 2  tablespoons  fresh lime juice
• 1  tablespoon  fish sauce
• 4  garlic cloves, minced
• 1 1/2  teaspoons  dark sesame oil, divided
• 8  (2-ounce) skinless, boneless chicken thighs
• 3  tablespoons  ketchup
• 1  tablespoon  Sriracha (hot chile sauce, such as Huy Fong)
• 2  teaspoons  honey
• 1  teaspoon  grated peeled fresh ginger
• 4  teaspoons  rice vinegar

Preparation

Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.

Combine ketchup and next 4 ingredients (through vinegar).

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture.

Nutritional Information

Calories:

194 (27% from fat)

Fat:

5.9g (sat 1.3g,mono 1.9g,poly 1.7g)

Protein:

22.8g

Carbohydrate:

11.7g

Fiber:

0.3g

Cholesterol:

94mg

Iron:

1.4mg

Sodium:

451mg

Calcium:

20mg