asian chicken thighs

Every meal should taste this good and be this easy. After approximately 35 minutes of effort, you’ll be left with a perfectly-seasoned dinner that people will swear took you numerous hours slaving over a hot stove to create. You can go with honesty, and let them know how perfectly simple this dinner was to create — or you can be like me and not correct your fellow diners, allowing them to feel inferior and possibly like they owe you something in return. Like a few dark chocolate cherry lattes from Starbucks. Or their first born. I’ll leave that up to you.

Asian Chicken Thighs

From Cooking with Paula Deen, Volume 6, Issue 2

Makes about 4 servings

1/3 cup soy sauce

1/4 cup olive oil, divided

1 tablespoon brown sugar

3 cloves garlic, minced

1 teaspoon grated lemon zest

1 teaspoon cornstarch

1 teaspoon grated fresh ginger

1 and 1/2 pounds chicken thighs

1 bunch broccolini (substitutions include asparagus or broccoli)

1 red bell pepper, cut into thin strips

Cooked brown or white rice (optional)

In a large bowl, combine soy sauce, 3 tablespoons olive oil, sugar, garlic, lemon zest, cornstarch, and ginger, stirring to whisk. Add chicken, and turn to coat on all sides. Marinate in refrigerator for 15 minutes, turning once.

Drain chicken, reserving marinade in a small saucepan. Bring marinade to a boil; cook for 1 minute, and remove from heat. In a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken; cover and cook for 4 minutes on each side or until chicken is done. Remove chicken from skillet; set aside, and keep warm. Add broccolini and bell pepper to pan; saute for 4 minutes or until tender. Return chicken and marinade to pan; bring to boil. Serve over rice, if desired.

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