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2 servings


0 hours 15 mins


0 hours 20 mins


0 hours 35 mins
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4 Small chicken thighs, boneless and skinless

1/2 Tsp. Chinese five spice

1 Tsp. Toasted Sesame Oil

1 Tsp. Canola oil

1/4 Cup hoisin sauce

1 Tbsp. Soy sauce

1 Tbsp. Rice wine vinegar

1 Tsp. Ground ginger

1 Tsp. Granulated garlic

1 Tbsp. Toasted Sesame Seeds

Kosher salt and freshly ground black pepper

Hearts of Romaine lettuce leaves

Cashews, chopped (to garnish)

Pickled Veggies

3 Tbsps. Rice wine vinegar

1 Tbsp. Confectioner’s sugar

1 Tsp. Fish Sauce

1 Tsp. Soy sauce

1 Large carrot, peeled first and then peeled into thin strips

1/2 English cucumber, thinly sliced

2 Green onions, thinly sliced

Kosher salt and freshly ground black pepper


1. Preheat your oven to 375 degrees. Cover a baking sheet with tin foil and spray it with cooking spray. Put to the side.

2. Pat the chicken dry with a paper towel. Season with kosher salt and black pepper and sprinkle with the five spice seasoning.  Add the sesame and canola oils to a skillet over medium heat and heat until really hot but not smoking.   Sear the chicken for 3 to 4 minutes per side and transfer the chicken to the prepared sheet pan.

3. While the chicken is searing, whisk together the hoisin, soy, vinegar, ginger, garlic and toasted sesame seeds in a small bowl or measuring cup.   Season with salt and pepper to taste.  Be sure to taste it and adjust seasoning as needed.  Spoon over the chicken then put in the oven. Cook for 20-23 minutes, or until the glaze has thickened and the internal temperature of the chicken is 165 degrees.  Check with a thermometer.

4. While chicken is baking, make the pickled veggie topping.  Mix together the vinegar, sugar, fish sauce, soy sauce , a pinch of salt and a few grounds of pepper in a large bowl.  Taste and adjust seasoning if needed.  Add the carrots, cucumbers and green onions. Toss to coat and set aside.

5. Slice the cooked chicken into thin slices.  To serve, place a couple of romaine lettuce leaves on a plate.  Place several slices of the chicken on top of each lettuce leaf.  Top each with some of the pickled veggies and some of the chopped cashews.  Enjoy.

NOTES:  This an easy and delicious take on hoisin chicken.  You can easily serve this in lettuce wraps or on grilled tortillas.  For this dish, I served it salad style on crispy romaine lettuce leaves.  The perfect lunch or light dinner.

If you want to lighten this up even more, use Swerve Confectioner’s sugar in lieu of regular sugar when making your pickling liquid.  The taste is great.  You can make your pickled veggies way in advance if convenient but this is a quick pickling method and you’ll still get great flavor if it only sits for 10 minutes.

To peel the carrots, I just used a vegetable peeler.  I removed the tough outter layer of the carrot and discarded it.  I know many like that part of the carrot so feel free to leave it in the dish (just scrub the carrot clean first).  Then, I just peel thin slices with the vegetable peeler.  I thinly slice the cucumbers with a knife too.  FYI:  if you have a mandoline, the veggies can be cut on that too.

One note on the chicken thighs.  The size can of a chicken thigh can vary greatly from very small to very large.  So just use your judgement and hunger level to decide how many you need or want.  There is enough glaze and pickled veggies for whatever size chicken thighs you use.

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