Ingredients (serves 4, or two really
greedy hungry people)
1 lb boneless, skinless chicken thighs
1/2 cup coconut aminos, or soy sauce
2 Tbsp rice wine vinegar
1 tsp sesame oil
1/4 cup raw honey (regular honey is ok too)
1 tsp fresh grated ginger (1/2 tsp if using powdered ginger)
2 cloves of garlic, minced (or 1 tsp powdered garlic)
1 bunch of scallions, sliced (optional)
In a medium sized bowl, whisk together coconut aminos, rice wine vinegar, garlic, ginger, honey and sesame oil. Pour mixture over boneless chicken breasts, cover with plastic wrap and refrigerate for at least 30 minutes.
While the chicken marinates, I prep my side dishes. Since Brent and I follow a low carb diet on a more regular basis these days, I made some bacon asparagus bundles. We found a great hardwood smoked organic bacon, sliced to order with our local grocer that doesn’t run cheap but we find we cant stay away from it! Its so good.
Bacon Asparagus Bundles
1 bunch of asparagus
6 slices of bacon
a sprinkle of natural sea salt
Preheat an oven to 450*. Arrange a baking sheet with parchment paper or non stick foil.
Trim asparagus of woody ends.
Wrap several stalks of asparagus with bacon. Some prefer to tie the bacon in a knot but i prefer the spiral method for more bacon coverage.
Back to the chicken.
Heat a large grill pan or non stick skillet over a medium high heat. Allow the pan to fully heat to get the desired effect with the chicken. If the pan sizzles wildly after a sprinkle of water hits the pan, place the chicken on the pan and allow to cook undisturbed for 6 minutes. Turn over and cook for an additional 6 minutes or until the center is no longer pink.
This is, hands down, our favorite chicken dish. I added a bit of sauteed fennel to the dish.
The leftovers are great for lunch!! (if there are even any leftovers)