Delicious Chicken Thighs with Sweet Sticky sauce and Bok Choy with Garlic sauce

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a similar sweetness with less processing.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are typically cheaper.

Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.

Season 4 boneless skinless chicken thighs with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder, mixing the spices together.

Add the chicken thighs to the skillet and cover, cooking for 15 minutes.

After 15 minutes, flip the chicken thighs, add the remaining spices, cover, and cook for another 10 minutes.

In a bowl, combine 1/3 cup brown sugar, 1/3 cup soy sauce, 3 minced garlic cloves, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, and 1 tablespoon honey, mixing well to create the sauce.

Pour the sauce over the chicken and cook for an additional 3-4 minutes until the sauce caramelizes and thickens.

Prepare the bok choy by cutting them in half and bringing a large pot of water to a boil, adding 1 teaspoon of salt.

Blanch the bok choy in the boiling water for 1 minute, then remove and drain.

In a small saucepan, combine 1/4 cup water, 1 teaspoon corn starch, 2 tablespoons oyster sauce, 1 1/2 tablespoons sugar, 1 teaspoon sesame oil, and 4 minced garlic cloves.

Heat the saucepan over medium heat, bringing the mixture to a bubble and cooking until it thickens up.

Serve the chicken thighs with the bok choy and drizzle the bok choy sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens