Crispy Soy Garlic Chicken Thighs Directions:
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Season chicken thighs with salt and black pepper.
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Place cornstarch in a bowl and dredge chicken thighs lightly until coated. Shake off excess.
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Heat a large 12-inch skillet over medium-high heat and coat with olive oil spray.
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Add chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through. Transfer chicken to a plate lined with paper towels.
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Reduce heat to medium-low. In the same skillet, add light butter, minced garlic, and grated ginger. Cook until butter is melted and garlic becomes fragrant.
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Add brown sugar substitute, red pepper flakes, and soy sauce. Bring sauce to a low simmer and cook for 2-3 minutes until thickened.
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Return chicken thighs to the skillet and toss in the sauce until fully coated.
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Sprinkle sesame seeds over the chicken. Garnish with sliced green onions. Serve with rice or steamed vegetables if desired.
WW Points Calculation
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Boneless skinless chicken thighs – 1 1/2 lb – 15.00
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Salt, black pepper – combined – 0.00
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Cornstarch – 1/4 cup – 4.00
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Olive oil spray – 10 sprays – 0.00
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Light butter – 3 tablespoons – 6.00
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Garlic, ginger – combined – 0.00
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Brown sugar substitute (Swerve Brown) – 6 tablespoons – 0.00
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Red pepper flakes – 0.00
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Soy sauce (low sodium) – 6 tablespoons – 2.00
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Sesame seeds – 1 tablespoon – 1.00
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Green onions – 0.00
Points Information
Total Points: 28.00
Servings: 6
Points per serving: 4.67
Nutrition Information
Calories – 265
Fat – 12g
Protein – 29g
Carbohydrates – 8g
Sugar – 1g
Sodium – 670mg
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