One Pan Sticky Asian Chicken Thigh | The Quarantine Cook
INGREDIENTS
-Chicken Thighs
-3 Tbsp soy sauce
-3 Tbsp apple cider vinegar
-3 Tbsp honey
-3 cloves of garlic chopped
-1 Tbsp ginger chopped
-1 head of broccoli sliced
-5 green onions sliced
-1 handful of peas (and veg lying around in your kitchen can be subbed, peppers work great)
-A few dashes of hot sauce (optional)
-Salt & pepper
METHOD
-Season chicken thighs w/ salt and pepper and place in large bowl
-Add soy sauce, vinegar, honey, and hot sauce
-Stir until well mixed and set aside
-Slice broccoli, green onions and any other veg you use (make sure they are all around the same size)
-After the chicken has had about 20 minutes to soak in marinade place in pan on med-high heat
-Cook skin side down for 3-5 mins or until golden then flip
-Add veggies over chicken & pour in 1/4 cup of water
-Cover pan and turn heat to medium
-Leave it to steam for about 10-13 min
-Remove chicken and veggies from pan and reduce any remaining liquid until thick
-Pour over chicken w/ some sesame seeds and cilantro for a garnish
