Honey Garlic Chicken Thighs

Ingredients

• 8 boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon vegetable oil
• 5 cloves garlic, minced
• 0.33 cup honey
• 0.25 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon unsalted butter
• 1 teaspoon red pepper flakes
• 1 tablespoon cornstarch mixed with 2 tablespoons water, for slurry
• 1 tablespoon toasted sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. Pat the chicken thighs dry and season both sides with salt and pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the chicken thighs, presentation-side down, and sear for 6 to 7 minutes until deeply golden and crisp.
4. Flip the thighs and cook for another 5 to 6 minutes, until the internal temperature reaches 165 F; transfer to a plate and tent with foil.
5. Reduce the heat to medium and add the garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
6. Add the honey, soy sauce, rice vinegar, butter, and red pepper flakes, stirring to combine and scraping up any browned bits from the bottom of the pan.
7. Bring the sauce to a simmer and cook for 2 minutes.
8. Stir the cornstarch slurry again and whisk it into the simmering sauce, cooking for 1 to 2 minutes until it thickens to a glossy glaze.
9. Return the chicken thighs to the skillet, along with any accumulated juices, and spoon the glaze over them repeatedly for 2 to 3 minutes until well coated and heated through.
10. Remove from heat and let rest for 2 minutes.
11. Garnish with toasted sesame seeds and sliced green onions, and serve over steamed rice or with roasted vegetables.

Nutrition

Calories	440
Protein	32 g
Fat	22 g
Carbs	26 g
Fiber	0 g
Sodium	780 mg

Estimated per serving