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