In times of uncertainty, people often take comfort in things that are stable, comforting and make us feel good. Cooking and sharing meals with others is something that can be done individually, or together as a family. In light of what's happening across the globe, I've decided to start a Pantry Meals Series that allows people to continue to cook quality meals, made from familiar pantry ingredient staples. I hope and encourage you to continue to share your meals and baking with those you love, and with those around you that need some extra support and thoughtfulness.
My Pantry Meals Series will focus on all meals (breakfast, lunch, dinner and snacks) using three main pantry ingredient categories:
1. Dry pastas
2. Beans and legumes
3. Rice, grains and oats
Today's recipe, Soy Ginger Garlic Chicken Thighs is a dinner recipe focused on the Pantry Staple of rice, with the addition of a protein. The ingredients in this Soy Ginger Garlic Sauce are pantry staples that most of you will have at home. If you are missing one or two of the ingredients, don't fret - get creative with substitutions or just leave it out.
For example, the marinade, which becomes the sauce is universal and can be adapted to fit any protein. So if you don't have (or can't find) chicken thighs, this recipe can be made with chicken breasts, pork tenderloin, flank steak, portobello mushrooms and even firm tofu. Adjust your marinating time according to the heaviness of the protein (I.e. steak marinates longer than chicken).
Add any fresh green vegetable to serve (broccoli would be fabulous with this dish as well!) and you've got a fabulous meal for the family.
Let me know what you think of the Soy Ginger Garlic Chicken Thighs in the comments below or at #mykuratedlife on Instagram. I'd also love to hear any suggestions or thoughts you might have for the Pantry Meal Recipes series.
Take care and happy cooking,
Krista
Soy Ginger Garlic Chicken Thighs, adapted from @nytcooking
Ingredients
3 garlic cloves, minced
2 tablespoons ginger, grated
3 tablespoons vegetable oil
1/2 teaspoon sesame oil
6 tablespoons soy sauce (I used 3 tablespoons regular soy & 3 tablespoons dark soy, 6 tablespoons of regular is fine)
4 tablespoons honey
salt and pepper
2 pounds boneless, skinless chicken thighs (about 8-9 thighs)
sliced green onions, garnish
black and white sesame seeds, garnish
Method
In a medium sized bowl whisk together the marinade - garlic, ginger, vegetable oil, sesame oil, soy sauce, honey and salt and pepper.
Pour marinade into a large zip top bag. Add chicken thighs, seal the zip top bag and massage chicken to ensure sauce absorbs into meat. Place zip top bag onto a baking sheet and place in the refrigerator for1-4 hours to marinate.
When ready to cook, pre-heat oven to 400-425 degrees. Pour contents of the zip top bag into a baking dish (the marinade will cook in the high temperature oven, so don't worry about any bacteria from the raw chicken), ensure chicken thighs are in a single layer.
Bake for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees with a thermometer in the thickest part.
Remove baking dish from the oven, tent with foil and let sit for 10 minutes.
Serve chicken over cooked rice with green vegetables, with an extra drizzle of the sauce. Garnish with sliced green onions and sesame seeds.
Recipe Notes:
*If you don't have sesame oil, don't worry, it's there for a hint of additional flavour, but the sauce is still great without it
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