Ingredients

8 boneless skinless chicken thighs
1 tablespoon cooking oil
1/4 cup soy sauce
1/4 cup honey
1/4 cup hoisin sauce
1/4 cup chicken broth
2 tablespoons grated fresh ginger
1/2 teaspoon pepper
1/4 cup toasted sesame seeds
4 cups hot cooked brown rice ( or white rice )
1/4 cup sliced scallion , green tops included
Ginger Scented Honey Hoisin Chicken Thighs With Sesame is an Asian-inspired dish that will be sure to satisfy any cravings for something savory. This dish is perfect for anyone who loves the combination of sweet, salty, and savory flavors of Asian cuisine. The addition of sesame seeds to the dish not only helps to give it added texture and a crunch but also imparts a nutty flavor that is both tasty and satisfying. The brown rice is light and fluffy and is the perfect accompaniment to the chicken and sauce.

Instructions

1.Preheat oven to 190°C (375°F).
2.In a small bowl, whisk together the soy sauce, honey, hoisin sauce, chicken broth, grated ginger, and pepper.
3.Heat a tablespoon of cooking oil in a large oven-safe skillet over medium-high heat. Add chicken thighs and cook for 5 minutes on each side until browned.
4.Brush chicken with sauce and sprinkle sesame seeds over the chicken.
5.Bake the chicken for 25 minutes or until done. Sprinkle sliced scallions on top before serving.
6.Divide cooked rice into bowls and place chicken thighs on top. Garnish with sesame seeds and scallions if desired.

PROS

This dish is packed with flavor due to the honey, hoisin sauce, and ginger.

The chicken is also high in protein and the brown rice adds fiber.

CONS

The dish is high in sodium due to the soy sauce and hoisin sauce used.

The chicken thighs are also high in fat and should be enjoyed in moderation.

HEALTH & BENEFITS

Ginger has anti-inflammatory properties and can aid in digestion.
The chicken in the dish is a good source of protein which is vital for building and repair of tissues.
Brown rice is a complex carb that is a good source of fiber and can assist in weight loss and blood sugar control.

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