Asian Chicken Recipe (With Pak Choi)
A simple, savory Asian-style chicken served with quickly steamed pak choi and rice.
Equipment
- Skillet
- Mixing Bowl
- Tongs or spatula
- pot with lid or steamer
- Paper Towels
Ingredients
- 2 boneless skinless chicken thighs
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic chopped
- 1 teaspoon ginger chopped
- 2 bunches pak choi cut horizontally
- 1/4 teaspoon white sesame seeds toasted
- pinch black pepper
- 1 cup cooked rice optional
Instructions
- Pat the chicken thighs dry with paper towels and set aside.
- In a mixing bowl, whisk together the soy sauce, honey, chopped garlic, and chopped ginger until combined.
- Add the chicken thighs to the marinade and toss to coat evenly; let sit for at least 5 minutes while you preheat the skillet.
- Heat a skillet over medium-high heat. Add the marinated chicken thighs and sear for about 7 minutes on one side.
- Flip the thighs and cook for another 7 minutes, or until cooked through and juices run clear; transfer to a plate and let rest for 5 minutes.
- While the chicken rests, bring a pot of salted water to a boil or set up a steamer and steam the pak choi for about 2 minutes, until tender but still bright.
- Serve the chicken with the steamed pak choi and cooked rice if using, and sprinkle with toasted white sesame seeds and a pinch of black pepper.
Notes
- Use skin-on thighs if you prefer more crispness, but adjust cook time.
- Marinate at least 5 minutes for better flavor.
- Toast sesame seeds in a dry pan until fragrant.