Easy Weeknight Fiery Honey-Sriracha Chicken Thighs and Green Beans | This quick dish is rich with spicy flavor and a bit of sweet honey to soften the kick. Just 10 ingredients come together in no time for a simple dinner recipe that’s ready in just half an hour. Serve your spicy chicken dinner with a side of fresh green beans, sautéed to perfection. Pair the juicy chicken with fried rice, a bed of quinoa grains, or a simple side salad for a quick and easy meal.
12 ounces green beans, ends trimmed 1 pound boneless skinless chicken thighs, excess fat trimmed 1 tablespoon + 1 tablespoon + 1 tablespoon olive oil, divided 1 tablespoon honey 1 teaspoon paprika 1 teaspoon sea salt 1 ½ teaspoons Kikkoman® Sriracha Hot Chili Sauce 1 tablespoon + 2 tablespoons unsalted butter, divided 1 tablespoon Kikkoman® Rice Vinegar ½ teaspoon minced garlic ¼ cup chopped parsley
Parboil green beans in boiling water for 5 minutes. Drain and pat beans dry in a clean kitchen towel. Set aside.
Combine chicken thighs, 1 tablespoon of olive oil, honey, paprika, sea salt and sriracha sauce. Mix well to coat chicken thighs. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter medium heat in a large skillet. Add chicken thighs and cook for 5 minutes on each side. Set chicken thighs aside on a plate while cooking green beans.
Heat remaining butter, olive oil and rice vinegar in a skillet until butter is melted. Add green beans and toss to coat using tongs. Cook for 6-7 minutes uncovered, tossing occasionally.
Add garlic to the green beans and toss to combine. Move green beans to one side of pan and return chicken thighs to the pan. Spoon sauce from pan over chicken thighs and cook 3 minutes longer to warm chicken. Serve hot, garnished with chopped parsley.