let’s eat!!

Recipe:

bone-in or boneless chicken thighs about 6

2 tbsp EVOO

4 cloves garlic minced

¼ cup soy sauce or tamari

¼ cup honey

2 tbsp rice vinegar or apple cider vinegar

1 tbsp brown sugar (optional)

1 tsp grated fresh ginger

or ½ tsp ground ginger

1 tbsp cornstarch + 2 tbsp water slurry

Salt and pepper to taste

Sesame seeds and sliced green onions for topping optional

Season thighs with salt and pepper.

Heat oil in a large skillet over medium-high heat.

Brown chicken 4-5 minutes per side until golden; remove and set aside.

Add garlic and ginger to skillet; cook for 30 seconds until fragrant.

Stir in soy sauce, honey, vinegar, and brown sugar; simmer 2 minutes.

Return chicken to skillet, cover, and cook 10-12 minutes until internal temp reaches 165°F.

Remove chicken, whisk cornstarch slurry into sauce; simmer until thickened.

Toss chicken in sauce, sprinkle sesame seeds and green onions, then serve over rice. I also roasted zucchini and mixed bell peppers to serve as well.