Easy chilli lime; no-marinade, one-pan, sticky-glaze-in-minutes

Juicy tender chicken thighs pan fried until golden brown and served in a lovely zesty sauce with chilli and lime. I love to serve this on top of a big pile of fluffy boiled rice for a fantastic quick dinner. I've got eight trimmed chicken thigh fillets here on my board and over that I'm going to sprinkle two tablespoons of corn flour or cornstarch and half a teaspoon each of salt and pepper. Rub that mixture all over the chicken on both sides. Now heat a tablespoon of cooking oil and a tablespoon of sesame oil in a large frying pan over a medium to high heat. Once that oil is hot add the chicken thighs and fry for about six to seven minutes turning once until they're lovely and golden. Meanwhile in a small bowl mix together two tablespoons of light soy sauce, four tablespoons of lime juice which is a juice from about two limes, two tablespoons of honey, two tablespoons of light brown sugar, three cloves of minced garlic, two sliced red chillies and a tablespoon of corn flour and mix it all together until combined. Once that chicken is lovely and golden brown pour the mixture all over the chicken thighs, bring it to a boil and simmer for about five minutes until the sauce has thickened. You can also add in a splash of water if it's starting to look a bit too thick. Serve two chicken thighs per person over some fluffy boiled rice and I love to sprinkle with some sesame seeds, chilli flakes, add a couple of lime slices and some sliced spring onions. And that's my recipe for sticky chicken thighs with chilli and lime, a lovely zesty dinner and it's one of the recipes from my new book. You can check out more quick and easy recipes here, see you next time.