Directions
- 1Cut 3 pounds of boneless, skinless chicken thighs into about 1-inch pieces.
- 2Add a couple dashes of soy sauce, a pinch of black pepper, and some grated ginger to the chicken.
- 3Give the chicken a very light squirt of oil.
- 4Add enough cornstarch to lightly coat each piece of chicken.
- 5Lay the chicken out on a half sheet tray without crowding, using foil or parchment paper.
- 6Bake the chicken in a 500-degree oven for about 25 minutes.
- 7On a separate tray, coat broccoli, onions, and peppers with enough oil.
- 8Roast the vegetables in the same 500-degree oven for about 10 minutes.
- 9While the chicken and vegetables are in the oven, mix together soy sauce, honey, a splash of white or rice wine vinegar, the juice from one orange, a splash of mirin (optional), and more grated ginger.
- 10Remove chicken from the oven and loosen all pieces.
- 11Add all of the prepared sauce to the chicken and stir to coat.
- 12Return the chicken with sauce to the oven until it starts to simmer.
- 13Add the roasted vegetables to the chicken.
- 14Right out of the oven, while still hot, add two raw minced garlic cloves.
- 15Garnish with thin sliced green onion and toasted sesame seeds.
Ingredients
- 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 dashes soy sauce
- 1 pinch black pepper
- grated ginger
- squirt oil
- cornstarch
- broccoli
- onions
- peppers
- honey
- splash white or rice wine vinegar
- 1 juice from one orange
- splash mirin (sweet rice wine)
- splash regular old white wine
- 2 raw minced garlic cloves
- thin sliced green onion
- toasted sesame seed
Equipment
ovenhalf sheet trayfoil (optional)parchment paper (optional)sauté pan (for reference, not used in this method)
Tips
- Using parchment paper can make the chicken crispier and stick less, but foil also works.
- If making a small batch, you can partially cook the chicken, then add vegetables to the same tray and return to the oven.
- The cornstarch in the sauce helps to thicken it and makes the chicken crispy and sticky.
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