Yesss I know those aren’t the right lyrics. But this chicken thigh recipe comes together fast and it is simple and delicious! We eat a lot of chicken breasts so it is a nice change up to do something with chicken thighs. This recipe is ready in under 30 minutes!
Asian Chicken Thighs with Snap Peas and Peppers
1 lb of chicken thighs
4 tbsp canola oil
5 tbsp low sodium soy sauce
2 tsp sesame oil
5 tbsp honey
2 tbsp minced garlic
1 tsp ground ginger
3 handfuls of snap peas, with the ends cut off.
1 green pepper, seeds removed and sliced.
Rice (I used a garlic brown rice and quinoa packet from Costco)
-First sear the chicken thighs in a pan with avocado oil or another high heat oil.
-Remove chicken from heat and set aside on a plate. It is okay if they are not fully cooked because we add them back in at the end.
-Combine the canola oil, soy sauce, sesame oil, honey, garlic, and ginger. Add 1/2 cup of water. Let simmer about 3 minutes. Add in snap peas and green pepper and cook on low until the vegetables start getting soft.
-Add back in the chicken and cover until vegetables and chicken are cooked.
-Serve with rice or just with the veggies!
And with rice…
Light and simple. Great for a busy weeknight!