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These Asian chicken thighs are an easy skillet dinner full of flavor. It's a yummy, inexpensive dish to work more vegetables in your diet.

Asian Chicken Thighs with Vegetables

These Asian chicken thighs are an easy skillet dinner full of flavor. It's a yummy, inexpensive dish to work more vegetables in your diet.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • ΒΌ cup soy sauce
  • 2 Tablespoons rice wine
  • 1 Tablespoon hoison sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon sweet bean paste can sub more hoison if you don't have
  • 1 teaspoon crushed garlic
  • 1 Tablespoon coconut sugar can use brown sugar if you don't have
  • 6 boneless skinless chicken thighs
  • 4 cups of chopped vegetables i used broccoli, onions, peppers, mushrooms, carrots
  • 1 Tablespoon olive oil
  • 1 Tablespoon corn starch

Instructions

  1. In a bowl mix the soy sauce, rice wine, hoison, sesame oil, bean paste, garlic and coconut sugar.
  2. Add your chicken thighs to a ziplock bag and pour half of the mixture over the chicken. Seal the bag and squish the chicken around to make sure the marinade gets in everywhere. Refrigerate over night or at least 4 hours.
  3. Reserve the rest of the marinade for when you are cooking the next day.
  4. When ready to cook, add 1 teaspoon of oil to a large skillet and heat to medium high.
  5. Take the chicken thighs out of the bag but keep the liquid.
  6. Brown the chicken thighs (about 4 minutes on each side). After flipping the chicken add the leftover liquid from the bag.
  7. When browned, take the thighs out of the pan and set aside.
  8. Microwave your vegetables for 3 minutes to precook them.
  9. Take the reserved marinade and add the cornstarch. Mix well and get out any lumps.
  10. Add the vegetables to the skillet and the reserved marinade. Cook for a few minutes.
  11. Add the chicken back to the pan and cover over medium low heat for 5 minutes.
  12. Serve over rice.