Description
Bright, sticky chicken meets crisp slaw and a squeeze of lime for a sweet, spicy dinner that’s ready in under 30 minutes.
Ingredients
Scale
- 450 g boneless, skinless chicken thighs
- 1½ tsp kosher salt
- ½ tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp neutral oil
- 120 ml sweet chili sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 15 ml lime juice
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- ¼ tsp red chili flakes (optional)
- 4 8-inch flour tortillas
- 200 g cabbage slaw mix
- Fresh cilantro, chopped
- 2 scallions, sliced
- Lime wedges (for serving)
Instructions
- Season and dust the chicken: Pat chicken dry and season with salt and pepper. Toss with cornstarch and rest for 5 minutes.
- Make the glaze: Whisk together sweet chili sauce, rice vinegar, honey, soy sauce, lime juice, and minced garlic. Add chili flakes for heat if desired.
- Sear the chicken: Heat oil in a skillet over medium-high heat. Add chicken, sear for 3-4 minutes on one side, then flip and cook for another 3-4 minutes until done.
- Toss with glaze: Reduce heat, pour the glaze into the pan and cook for 1-2 minutes until it thickens and coats the chicken.
- Prepare the slaw and tortillas: Toss slaw with lime and salt. Warm tortillas for 10-20 seconds.
- Assemble and serve: Slice the chicken, place slaw and chicken in tortillas, top with cilantro, scallions, and serve with lime wedges.
Notes
Let chicken rest after cooking for juiciness. Store chicken and slaw separately in the fridge for the best texture.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Pan-Seering
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 12g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg