Char Siu Chicken Thighs
with stir-fried zucchini noodles / carrots / snow peas
Char Siu Pork has been very popular with our members, and tonight we're giving the same treatment to juicy chicken thighs. Roast the chicken on a sheet pan (hands-free!) and make a fast vegetable stir fry while it cooks. Enjoy it as part of a Lunar New Year celebration or any time!
Ingredients
- Garlic - 2 cloves , chopped
- Bragg's / coconut aminos - 3 Tbsp
- Honey - 2 Tbsp
- Oil, cooking - 2 Tbsp
- Vinegar, rice - 1 Tbsp
- Chinese five spice - 1 tsp
- Chicken thighs, boneless and skinless - 1 lb
- Foil - for roasting
- Garlic - 2 cloves , chopped
- Carrots - 6 oz , shredded (look for pre-shredded to save time)
- Zucchini - 12 oz , turned into noodles with a spiralizer or peeler, or chopped
- Green onions - 2 stalks , chopped, green and white parts separate
- Water - 1/3 cup
- Stock, any type - 1/4 cup
- Bragg's / coconut aminos - 2 Tbsp
- Honey - 1 Tbsp
- Lime juice - 2 tsp
- Oil, toasted sesame - 1 1/2 tsp
- Sriracha (opt) - 1 tsp (plus more for serving)
- Arrowroot powder - 2 tsp
- Oil, cooking - 1 Tbsp
- Snow peas, fresh or frozen - 8 oz
Prep
-
Make marinade: Chop garlic (portion for chicken). Whisk together garlic, aminos, honey, cooking oil (portions for chicken), vinegar, and five spice powder until well combined. (Can be done up to 5 days ahead)
-
Marinate chicken - Combine chicken thighs with marinade and turn to coat all sides. Tenderize chicken with a fork. Cover and refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
-
Garlic (portion for noodles) / Carrots - Prep as directed and store separately. (Can be done up to 5 days ahead)
-
Zucchini - Prep as directed. (Can be done up to 3 days ahead)
-
Green onions - Prep as directed.
-
Make sauce - Whisk together water, stock, aminos (portion for zucchini noodles), honey (portion for zucchini noodles), lime juice, sesame oil, and sriracha (if using). Whisk in arrowroot powder until no lumps remain.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425F / 218C and position a rack in the upper third of the oven. Line a sheet pan with foil and spray it with nonstick cooking spray or brush with some oil.
-
Remove chicken from marinade (discard marinade) and spread out on prepared sheet pan. Season chicken with some salt and pepper. Transfer to the oven and bake until chicken is cooked through (165F / 74C), 20 to 25 minutes.
-
When chicken is nearly done, heat a wok or large nonstick skillet with cooking oil (portion for noodles) over medium-high heat. Add carrots, white parts of green onions, and garlic to heated oil. Stir fry for 2-3 minutes until vegetables are fragrant and beginning to turn tender.
-
Add snow peas and zucchini and stir fry until vegetables are crisp-tender and snow peas are beginning to brown in spots, 2 to 3 minutes more.
-
Give the sauce a stir. Add sauce and green parts of green onions and toss everything together to combine. Taste and season with some salt and pepper or more lime juice if needed.
-
Serve chicken thighs with zucchini noodles on the side and extra sriracha to drizzle over top (if using). Enjoy!
Reviews
Ratings
0 reviews