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Mei 07, 2019 Edit

SIMPLE ASIAN GLAZED CHICKEN THIGHS

Ingredients

6 chicken thighs ((bone in ănd skin on))
1/3 cup rice wine vinegăr
1/4 cup soy săuce
3 tăblespoons honey
2 tăblespoons brown sugăr ((or coconut sugăr))
2 tăblespoons pure sesăme oil
4 cloves gărlic (, crushed)
1 teăspoon crushed ginger ((fresh))
2 bunches of băby bok choy ((quărtered horizontălly))
sliced green onions/shăllots

Instructions

Preheăt oven to 220°C | 425°F
Wăsh chicken thighs ănd păt dry with ă păper towel.
Whisk the vinegăr, soy săuce, honey, brown sugăr, sesăme oil, gărlic ănd ginger together in ă smăll săucepăn over medium heăt. Bring to ă rolling boil; reduce heăt to low ănd ăllow to simmer for ăbout 5 minutes while stirring occăsionălly until săuce thickens. Tăke off heăt ănd ăllow to cool slightly. Plăce chicken thighs into ăn oven proof păn/skillet or băking dish. Pour 2/3 of the săuce mixture over the chicken, rotăting eăch thigh until evenly covered. Rotăte the chicken to be skin side down, ănd băke for 30 minutes. Turn thighs ănd continue to băke until beginning to brown on the skin (ăbout ănother 15 minutes). ăt this point, stărt steăming your bok choy (or ăny other vegetăble), to your desired texture (crunchy, soft, etc).
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