12Cloves of Garlic Minced or Grated. I prefer grated.
1 Inch of Gingergrated
1/4 CupSesame Oil
1/2 Cup Soy Sauce
3Teaspoons of Red Pepper Flakes
3TablespoonsCoconut Sugaror Brown Sugar
2Cups of Broccolior 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!
This make 6-8 servings of chicken. Great for meal prepping! Be sure to make extra broccoli and rice for left overs.