Friday, January 27, 2012

Asian Glazed Chicken Thighs with Sesame Ginger Broccoli

This is a pretty straightforward, but excellent recipe. Just brown some thighs, add the sauce and reduce it to a glaze.

Sometimes simple is great, and this is great.

Asian Glazed Chicken Thighs with Sesame Ginger Broccoli
(from here)

6-8 chicken thighs, boneless & skinless
cooking spray
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

Broccoli:
3 heads of broccoli, trimmed
1/2 teaspoon garlic, minced
1/2 teaspoon ginger, minced
1/8 teaspoon sesame oil
salt to taste

==

First, get your sauce together.

Whisk to combine:
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic, crushed
1 tsp ginger, grated


Fire up a big pan over high heat and add some cooking spray.

Toss on your thighs.


Flip when they have some color on them (5 minutes). Mine had a lot of liquid in them so I never got nice browning. No big deal there.


Pour the sauce mixture over the chicken.


Bring to a boil over high heat.


Cover and simmer for 20 minutes over med/low heat.


Remove the cover and turn heat back to high.

Boil the mixture until it reduces to a thick glaze - about 10 minutes.

Really keep an eye on it after 8 minutes so it doesn't burn/over-reduce.

Remove the chicken and pour the glaze over top.



==

For the broccoli, I just steamed it for 3 minutes, then tossed it in a pan.


Sprinkle the ginger and garlic over top and add the sesame oil (a little goes a long way).

Cook to heat everything through, 2-3 minutes over medium heat.

That's it!


==

Garnish with sesame seeds and chopped scallions.

Overall, this ended up really good. The chicken was tender and flavorful and the glaze was equal parts tangy and sweet, spicy and salty. The broccoli was super simple and went great with the chicken to make it a complete meal.

This one's a keeper.


Enjoy!

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