I had been wanting a cast iron skillet for ages so last winter my Mom bought me one. Actually I think it was a birthday gift for my husband but what’s his is mine, so whatevs. 😉 This is the one she got us, and I LOVE it. I’ve been playing with new ways to use it and found some recipe inspiration for an Easy Skillet Sesame Chicken recipe in a recent issue of Rachael Ray Every Day (use code SEEMOMCLICK to save 20%). Love that mag!
Rachael used a whole chicken though, and this mommy doesn’t have time for whole chickens. So I reworked it a bit and used thighs and it came out amazing!
The kids ate this so fast and everyone had at least two helpings. It was flavorful and delicious, and although there are a handful of fresh ingredients here it’s still pretty easy because you’re just throwing them in one bowl to make the glaze.
I’ve included the recipe for the veggies we had on the side, snow peas and mushrooms, but of course you can serve this with whatever you’d like. The chicken is definitely the star of the meal!
Easy Skillet Sesame Chicken Recipe
- 3lbs. boneless chicken thighs (approximately. I used 2 packages)
- ¼ cup hoisin sauce
- Juice of 1 fresh lime
- 4 tablespoons of peanut oil, divided
- 1 tablespoon of rice vinegar
- 1-inch piece of fresh ginger, peeled and grated or finely chopped
- 1 clove of minced garlic
- 12 oz. of fresh snow peas
- 8oz. sliced mushrooms
- Sesame seeds for garnish
- Preheat your oven to 425 degrees Fahrenheit.
- In a medium bowl (or I used a Pyrex glass measuring cup), combine the hoisin, lime juice, 2 tablespoons of peanut oil, rice vinegar, ginger, and garlic. Add salt and pepper to taste.
- Arrange chicken thighs in a 12" skillet. Use a BBQ brush to coat the chicken fully in the hoisin sauce mixture. You should have about half leftover when you're done.
- Place the chicken in the oven and cook for 15 minutes. Pull it out to baste it with more of the sauce.
- Bake for another 15 minutes. While it is baking for the second 15 minute cycle, prepare the vegetables.
- Place the snow peas and mushrooms in a large bowl. Add remaining 2 tablespoons of peanut oil, salt and pepper, and stir to coat.
- Dump vegetables onto a baking sheet. When the timer goes off for the chicken, pull it out and coat with the remaining sauce. At this time, put the vegetables into the oven on a lower rack. Bake the chicken and veggies for one more 15 minute cycle. If the chicken is starting to look dark, tent it with aluminum foil to prevent burning (I didn't have to do this and it browned nicely without burning.)
- Sprinkle chicken and veggies with sesame seeds before serving with rice. Enjoy!
Note that I used a 12″ skillet because that’s what I have, and I bought enough chicken to fill it. You can easily adjust your amounts if you have a smaller skillet.
This Easy Skillet Sesame Chicken is a new family favorite. The kids are asking me to make it again so it’s going into the regular rotation. Hope you enjoy it, too!