Instructions
1. Whisk honey, soy sauce, vinegar, and ginger in a small bowl.
2. Heat oil in a large skillet over medium-high. Pat chicken dry and season with 1 tsp. salt. Cook cut side up (you want the smooth side with the most surface area to hit the pan first) until deeply golden brown, 8 ~ 10 minutes. Pour sauce over chicken and reduce heat to medium-low.
3. Turn chicken and continue to cook, spooning sauce over occasionally, until sauce is syrupy and chicken is cooked through, 6 ~ 8 minutes more.
4. Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add broccoli, cover, and steam until just tender, 4 ~ 5 minutes. Season broccoli with remaining 1/2 tsp. salt.
5. Transfer chicken to a platter. Spoon any remaining sauce over. Serve with rice and broccoli alongside. Top chicken with scallions, sesame seeds, and sesame oil (if using).
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Ingredients
3 Tbsp. honey
3 Tbsp. soy sauce or tamari
3 Tbsp. unseasoned rice vinegar
1 tsp. finely grated ginger (from one 2" piece)
1 Tbsp. vegetable oil
4 skinless, boneless chicken thighs
1 1/2 tsp. kosher salt, divided, plus more
1 large head of broccoli, cut into florets
Steamed rice (for serving)
Sliced scallions, toasted sesame seeds, and hot sesame oil (for serving; optional)
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