A simple meal that can turn any ordinary night into an amazing one.
Let’s all say what up to this amazing duo.
This dish has all my faves.
It’s got flavor, depth, and its SO scrumptious.
So satisfying in my little world.
It’s become a weekly staple.
*garlic lover for life*
sorry, not sorry to everyone around me, HA!
Plus, I always have all the ingredients on hand so, why not right!?
What I love most (besides how delish it is) is how easy this is to whip up during the week for a quick meal!
You could marinate the chicken for 30 minutes or overnight.
You could have your broccoli chopped and ready to go.
And if you’re not a fan of broccoli, but you are a fan of other veggies – use what you like!
See, ya can’t go wrong.
And if you’re like me during the week – busy and on the go you would probably have Trader Joe’s organic jasmine rice in the freezer handy.
Hello, ready in 3 minutes and it’s just like as if I made it stove top?!
SIGN ME UP
I typically like to make my rice or quinoa stovetop, but during the week with work, going to the gym, and whatever I jam pack into my day-those frozen ones come in handy.
DUDE, look. at. all. that. flavor. OHMYGOSH.
I literally can’t say it enough. This dish completes me.
Randomly one night I was like let me just stir all these ingredients together and see what I come up with and to my surprise, it was freaking fantastic.
Sticky Garlic Chicken
- 3 Pounds Boneless Skinless Chicken Thighs
- 12 Cloves of Garlic Minced or Grated. I prefer grated.
- 1 Inch of Ginger grated
- 1/4 Cup Sesame Oil
- 1/2 Cup Soy Sauce
- 3 Teaspoons of Red Pepper Flakes
- 1 Teaspoons Salt
- 1 Teaspoon Pepper
- 3 Tablespoons Coconut Sugar or Brown Sugar
- 2 Cups of Broccoli or veggie of your choice.
- Let's create our marinade for the chicken thighs! Combine your soy sauce, sesame oil, sugar, ginger, garlic, red pepper flakes, and S&P and stir to combine. Reserve 1/4 cup of your marinade for your veggies.
- Place your chicken thighs in a pyrex bowl and pour the marinade over the chicken thighs. Now, you could let this sit covered in your fridge for 30 minutes or overnight.
- Next, you're going to sear your chicken thighs which will help lock in some great flavor! 3-5 minutes on each side In your sauté pan on medium high heat. Then once you've seared each side of your chicken thighs place them onto a baking sheet and bake them at 375 degrees fahrenheit for 15 minutes to ensure they are fully cooked. To ensure your chicken is cooked, using a cooking thermometer, measure the temperature, and if it is 165 degrees fahrenheit you are good to go!
- While the chicken is In the oven, let's cook up our broccoli! Grab a new sauté pan and put the heat on to medium high on your stove. Add in your marinade and the broccoli. Stir it up to ensure your broccoli is covered in the marinade. Add in a tablespoon or two of water and cover your pan to let it steam to fully cook the broccoli.
- Prepare your rice, quinoa, or starch of your choice accordingly. Create your plate and say hello to your new weekly lunch/dinner! One of my favorites for leftover to take to work!
Did you make this recipe? If so, be sure to tag me on Instagram http://www.instagram.com/rosieroamingorlando and use #RROrecipes & #RROkitchen