Uploaded April 2026 | Updated September 2026, 2 weeks ago
Juicy, tender chicken thighs, pan-fried until golden brown and then simmered with a sticky, zingy and slightly spicy, chilli and lime sauce. Served on top of fluffy boiled rice, this chilli lime chicken is a lovely quick dinner.
Ingredients
The Chicken
8 boneless skinless chicken thigh fillets trimmed of excess fat and flattened out with your hands
2 tablespoons cornflour (cornstarch)
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon neutral oil (I use avocado oil)
The Sauce
2 tablespoons light soy sauce
4 tablespoons lime juice approx. the juice from 2 limes
2 tablespoons honey
1 tablespoon cornflour (cornstarch)
2 tablespoons light brown sugar
3 garlic cloves peeled and minced
2 red chillies sliced
To Serve
Sesame seeds
Chilli flakes
Wedges of lime
Sliced spring onions (scallions)
Instructions
✅Place the chicken thigh fillets on a board. Mix together 2 tablespoons of the cornflour with the salt and pepper and sprinkle it on both sides of the chicken thighs.
✅Heat the sesame and neutral oil in a large frying pan (skillet) over a medium-high heat.
✅Add the chicken thighs and fry for 6-7 minutes, turning once, until golden.
✅Meanwhile, mix together the soy sauce, lime juice, honey, brown sugar, garlic, chillies and remaining 1 tablespoon of cornflour in a small bowl.
✅Once the chicken is golden brown, pour the mixture all over the chicken thighs, in the pan. Bring to the boil, then simmer for 5 minutes, until the sauce has thickened.
✅Top the chicken with sesame seeds, chilli flakes, lime slices and sliced spring onions, then serve. I love to serve these up with boiled rice or noodles.
Juicy, tender chicken thighs, pan-fried until golden brown and then simmered with a sticky, zingy and slightly spicy, chilli and lime sauce. Served on top of fluffy boiled rice, this chilli lime chicken is a lovely quick dinner.
Ingredients
The Chicken
8 boneless skinless chicken thigh fillets trimmed of excess fat and flattened out with your hands
2 tablespoons cornflour (cornstarch)
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon neutral oil (I use avocado oil)
The Sauce
2 tablespoons light soy sauce
4 tablespoons lime juice approx. the juice from 2 limes
2 tablespoons honey
1 tablespoon cornflour (cornstarch)
2 tablespoons light brown sugar
3 garlic cloves peeled and minced
2 red chillies sliced
To Serve
Sesame seeds
Chilli flakes
Wedges of lime
Sliced spring onions (scallions)
Instructions
✅Place the chicken thigh fillets on a board. Mix together 2 tablespoons of the cornflour with the salt and pepper and sprinkle it on both sides of the chicken thighs.
✅Heat the sesame and neutral oil in a large frying pan (skillet) over a medium-high heat.
✅Add the chicken thighs and fry for 6-7 minutes, turning once, until golden.
✅Meanwhile, mix together the soy sauce, lime juice, honey, brown sugar, garlic, chillies and remaining 1 tablespoon of cornflour in a small bowl.
✅Once the chicken is golden brown, pour the mixture all over the chicken thighs, in the pan. Bring to the boil, then simmer for 5 minutes, until the sauce has thickened.
✅Top the chicken with sesame seeds, chilli flakes, lime slices and sliced spring onions, then serve. I love to serve these up with boiled rice or noodles.
