One of my favorite things, at dinnertime, is a recipe that comes together in about 30 minutes and tastes like I slaved over it. This is one of those recipes.
Asian Glazed Chicken Thighs
- 2 pounds boneless, skinless chicken thighs
- 1 T olive oil
- Salt and pepper
- 1 cup water
- 1/2 cup balsamic vinegar
- 1/2 cup low sodium soy sauce
- 1/2 cup honey (you can use less, if desired)
- 4 cloves garlic, crushed
- 2 tsp ginger, grated
- 1 tsp sesame seeds
- 1 cup dry brown rice
- In a saute pan, brown chicken on med high for 3-4 minutes with olive oil, seasoning with salt and pepper to taste.
- In a small bowl or measuring cup, mix water, balsamic, soy sauce, honey, garlic, and ginger. Add to chicken and cook on high until liquid comes to a boil.
- Meanwhile, bring a pot of water to a boil and cook rice.
- Once boiling, reduce heat of chicken/sauce to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it start becoming thick).
- Transfer chicken to a platter and pour sauce on top. Top with sesame seeds and serve with rice and a veggie on the side.
Serves 4-6. Adapted from a recipe by Skinnytaste.