Honey Garlic Chicken Thighs
Put the chicken in a medium bowl and add the cornstarch andHot Roasted Garlic. Stir to coat the chicken and set aside.
In a separate bowl, whisk the honey, vinegar, soy sauce,ginger, and garlic until combined.
Heat the avocado oil in a skillet and add the green onions,followed by the chicken. Cook until chicken releases easily from the pan andflip.
Pour the honey sauce in the pan and let cook until thickened.
Continue cooking until chicken reaches 165 degrees.
Serve over rice.
Use this again: Add to lettuce wraps and top with toasted cashews or shred and add to a cabbage salad.
For one or two servings: Recipe can be easily halved or doubled.
Store leftovers: Store leftovers in an airtight container in the fridge for up to 2 days.
Calories: 421kcal | Carbohydrates: 41g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 658mg | Potassium: 494mg | Fiber: 1g | Sugar: 35g | Vitamin A: 103IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg