Pan chicken with sweet ginger hot sauce
A half-bottle of sweet ginger hot sauce becomes dinner when poured over chicken that cooks in one pan. The sauce caramelizes on the meat and turns glossy, sharp with vinegar and heat, sweet with ginger. Serve with rice to catch every drop.
About 900 calories a serving, 98 g protein, 25 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 pieces (about 1.5 lbs [680 g]) chicken thighs, skin-on
From your shelf
- 1 cup [240 ml] sweet ginger hot sauce, Frank's Redhot
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry and season with salt and pepper on both sides. When oil shimmers, lay the thighs skin-side down in the pan and do not move them until the skin browns, about 5 minutes.
- Flip the thighs and cook the other side until golden, about 3 minutes. Pour 1 cup of the sauce over and around the chicken, tilting to coat everything.
- Lower heat to medium, cover the pan, and simmer until the chicken is cooked through and the sauce turns thick and glossy, about 10 minutes; stir the sauce once halfway through and spoon it over the chicken.
Note Swap thighs for boneless breast fillets if you prefer, but reduce the covered time to 6 minutes. The chicken and sauce keep in the fridge for three days; reheat gently over low heat. Serve over rice to soak up the sauce, or with buttered noodles.
On the label
VINEGAR, SUGAR, TOMATO PASTE, JALAPENO PUREE (RED JALAPENO PEPPERS, SALT AND CITRIC ACID), WATER, SALT, CRUSHED GARLIC WITH CITRIC ACID, GROUND GINGER, SPICES, GARLIC POWDER, XANTHAN GUM AND SODIUM BENZOATE AS A PRESERVATIVE).
Frank's Redhot, ketchup, mustard, bbq & cheese sauce, serving 15 ml, package 64 FL. OZ./1.89 L/0.5 GAL. Ingredients as printed on the label.
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Cooks as ginger, hot sauce. Half of it left? Use up the ginger.