Crispy Maple and Soy Chicken Thighs
Few ingredients, high in protein, and made in just one pan! This quick and easy recipe packs tons of flavor into chicken thighs in no time, thanks to the tamari and ginger.
Nutritious, Simple, and Balanced
This marks the start of a new series focusing on nutritious and balanced meals as summer approaches. This dish requires very few ingredients, is protein-packed (42 g per serving), and can be made in a single pan (depending on your choice of sides). It’s a fast way to bring bold flavors to your weeknight rotation using tamari and fresh ginger.
Pat the chicken dry with paper towels. Season with salt and pepper. Dredge each thigh in the cornstarch, shaking off any excess.
Heat the oil in a large skillet over medium-high heat. Cook the chicken for about 5 to 7 minutes per side, until golden brown and crispy. Remove from the pan and set aside on a plate.
In a small bowl, whisk together the sauce ingredients. Pour the mixture into the same skillet with the remaining oil. Stir and let it reduce over medium heat for about 3 to 4 minutes, stirring constantly. Add a splash of water if the sauce becomes too thick. Return the chicken to the pan. Toss and spoon the glaze over each piece until well-coated.
Serve with rice and roasted sweet potatoes. Garnish with jalapeños and fresh cilantro to taste.
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