Categories: Asian

Ingredients

• 2 lbs. boneless, skinless chicken thighs (6 pcs)
• 2 cloves garlic
• 1 inch fresh ginger
• 2 Tbsp sriracha hot sauce
• 11/2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 Tbsp honey
• 2 Tbsp brown sugar
• 1 Tbsp vegetable oil
• 1/2 cup water
• 2 Tbsp corn starch
• 1/4 bunch cilantro (or green onions)
• Jasmine Brown Rice
• 3 bunches broccoli

Directions

1. Put garlic and ginger into a bowl. Add the sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and water. Stir to combine. Add the corn starch and stir until dissolved

2. Pour half the sauce into a bag to marinate chicken for 30 min. Put the other half of sauce into small pot on the stove

3. Once chicken is marinated, put into a baking pan and bake on 375 for 35 min

4. During chicken baking, put on rice

5. Cut and saute broccoli in pan with a little olive oil and water to steam

6. slowly heat the remaining sauce, stir and corn starch will thicken

7. Put chicken and broccoli over rice and top with sauce and green onion

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