Asian Glazed Chicken Thighs Recipe

Asian Glazed Chicken Thighs made with Truvia

These sweet and savory chicken thighs are a deliciously simple addition to your weeknight menu or a tasty party appetizer. Made with Truvía® Brown Sugar Blend, they have 7% fewer calories* and 62% less sugar* than the regular brown sugar-sweetened version. Makes 4 servings.

Serving size: 2 chicken thighs with 2 Tbsp. of sauce

Calories: 370 calories


  • 13 cup rice vinegar

  • 5 Tbsp Truvía® Brown Sugar Blend

  • 14 cup low sodium soy sauce

  • 3 Tbsp sesame oil

  • 1 tsp dry mustard

  • 3 Tbsp garlic, minced

  • 1 Tbsp hot sauce (such as Sriracha)

  • 8 bone-in chicken thighs

  • 2 Tbsp green onion, sliced

  • 2 Tbsp toasted sesame seeds


  • 1.

    Whisk together rice vinegar, Truvía® Brown Sugar Blend, soy sauce, sesame oil, mustard, garlic and hot sauce in medium bowl. Store refrigerated until ready to use. Can be made 3 days ahead and stored in refrigerator.

  • 2.

    Pour ingredients into zip lock bag or shallow 9x13 baking pan. Add chicken things and turn to coat. Marinate in refrigerator at least 2 hours, up to 8.

  • 3.

    Preheat oven to 400°F.

  • 4.

    Drain chicken, reserving marinade. Place chicken on parchment lined baking sheet and bake 30 minutes, until juices run clear and internal temperature reaches 165°F.

  • 5.

    Pour leftover marinade into saucepan and bring to a boil, then simmer for ten minutes. Transfer to a small bowl for serving.

  • 6.

    Garnish chicken with green onion and sesame seeds. Serve chicken immediately, passing sauce separately.

*This entrée has 370 calories and 9 grams of sugar per serving compared to the full-brown sugar version which has 400 calories and 24 grams of sugar per serving.

Nutrition Per Serving

Calories 371
Total Fat 21g
Saturated Fat 4.5g
Trans Fat 0g
Cholesterol 95mg
Sodium 1020mg
Total Carbohydrate 19g
Dietary Fiber 1g
Sugars 9g
Erythritol 6g
Protein 30g
Vitamin A 4% DV
Vitamin C 15% DV
Calcium 15% DV
Iron 30% DV
Asian Glazed Chicken Thighs is rated 4.9 out of 5 by 22.
Rated 5 out of 5 by from Asian Glazed Chicken Thighs This is GREAT RECIPE I have been looking of ways to cut sugar from my family meals as my day is a diabetic and it is hard to get him to eat any sugar free products. I have been cooking with Trivia for about 3 months now and He does not even notice the difference and raves how good that the food test. I made this recipe using boneless chicken breast it was like have sweet and sour chicken from the restraint. thank you for your products
Date published: 2016-02-23
Rated 5 out of 5 by from My family loves it! I have been on a weight loss program for the past few months and I'm always looking of ways to cut calories and sugar from my family meals. I've made this recipe using the chicken thighs and also using boneless chicken breast tenders and my family loves them both ways. Sweet and tangy sauce is hard to believe it's a reduced calorie recipe!
Date published: 2015-02-04
Rated 5 out of 5 by from one of the best main course dishes that I've ever I am always looking for a new chicken recipes, and I found this one and am making it regularly now. My family and I really love this recipe and by using Truvia instead of sugar makes me feel like I'm cooking a healthier meal. I have not bought regular sugar in over a year now and use Truvia in everything that needs a little sweetness.
Date published: 2015-02-05
Rated 5 out of 5 by from Great for all audiences! This reminds me of the general tsao chicken in a way and its great for even picky eaters, such as myself! It's such simple baking instructions and easy to find ingredients as well. So whether you are a experienced chef or just beginning to experiment, you really can't go wrong! And I guarantee that your taste buds will love it.
Date published: 2015-08-27
Rated 5 out of 5 by from Great taste This is a nice sweet and spicy take on chicken. While the recipe calls for chicken thighs, it tastes pretty good with chicken breasts. I made them up ahead of time and popped them in the oven and was very pleased with the results.
Date published: 2015-02-04
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