For this chicken recipe, the marinade is the game-changer. Be sure to let the baby bird soak up the flavors aromas and flavors for at least three hours.
Serves 6 (4 if all they do is eat)
Ingredients
For Chicken
- 2 gingers, peeled and sliced
- 2 garlic cloves, properly sliced
- 1 tsp sesame oil
- 3 tbsp soy sauce
- 10 boneless, chicken thighs (remove the skin)
- 1 tbsp peanut oil
- salt for taste
- freshly ground black pepper
- steamed white rice
For Vegetables
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tsp oil (sesame)
- 1 tsp sesame seeds
- 1 cup thinly sliced peeled carrot (diagonally slice it)
- 2 cups broccoli florets
- freshly ground black pepper
- 1 cup edamame
- 4 oz sugar snap peas, cut in half
- sea salt for taste
Procedure
For Chicken
- Mix the garlic, soy sauce, ginger, and sesame oil in a plastic bag. Add the chicken to the bag, seal, and turn many times to coat. Refrigerate at least three hours (or overnight).
- Preheat the oven to 420° F.
- Heat a skillet over medium-high heat and mix the peanut oil, rolling to coat. Remove the chicken from the bag, along with any marinade sticking to it.
- Season the chicken with sea salt and freshly ground black pepper and sear without turning until golden on the bottom. Takes around 10 minutes
- Roll the chicken thighs over and place the skillet in the oven. Roast until golden-yellow and just cooked through- takes around 10 minutes. Remove and keep it aside for five minutes.
For the Vegetables
- Mix the rice vinegar, soy sauce, sesame oil, brown sugar, and sesame seeds in a bowl and keep it aside.
- Boil a large steamer pan with water over medium heat. Add the carrots and steam for 5-6 minutes.
- Add the edamame, broccoli, and sugar snap peas and season with freshly ground black pepper and sea salt. Steam for five minutes, until crisp and tender.
To serve, pile steamed vegetables and steamed white rice on six plates and arrange the chicken on top.
