Honey Soy Chicken Thighs Recipe

Directions

1. Score the chicken: On a cutting board, make around 4 to 5 cuts halfway through each chicken thigh for better flavor absorption.
2. Season the chicken: Add 1 tsp paprika and 1 tsp garlic powder to 16 oz skinless boneless chicken thighs. Rub the seasonings onto the meat to coat evenly.
3. Make the sauce: In a small mixing bowl, add 1/2 tsp red pepper flakes, 1/2 tsp chili powder, 1 tsp cornstarch, 2 fl oz water, 2 tbsp honey, and 3 tbsp reduced-sodium soy sauce. Stir well to combine.
4. Boil the carrots: In a skillet over boiling water, add 8 oz carrot and cook for 5 minutes. When done, drain and rinse the carrots through running water. Remove the remaining water from the skillet.
5. Pan-sear the chicken: In the same skillet, add 1 tbsp canola oil. When the oil is hot and ready, add the chicken and pan-sear both sides over low heat for a total of 10 minutes.
6. Add the garlic and ginger: Add 1 tbsp garlic and 1 tsp ginger, then stir for 30 seconds.
7. Add the sauce: Add the sauce and cook over low heat for 5 more minutes.
8. Add scallion and sesame seeds: Remove from the heat, then sprinkle 1/4 cup scallion and 1/2 tbsp unsalted roasted sesame seeds on top.
9. Serve: Divide the honey soy chicken thighs into 4 servings with cooked rice, boiled carrots, and edamame beans.