Chicken so full of flavour, yet so simple, that these need NO marinading. Who has time to marinade anyway? Especially when you come home in a manic rush and starving to the point of raiding anything that looks good in the pantry.
INGREDIENTS
- 6 chicken thighs ((bone in and skin on))
- 1/3 cup rice wine vinegar
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar ((or coconut sugar))
- 2 tablespoons pure sesame oil
- 4 cloves garlic (, crushed)
- 1 teaspoon crushed ginger ((fresh))
- 2 bunches of baby bok choy ((quartered horizontally))
- sliced green onions/shallots
- Preheat oven to 220°C | 425°F
- Wash chicken thighs and pat dry with a paper towel.
- Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens.
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