Asian glazed chicken thighs with bok choy
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 ½ tbsp minced garlic
- 2 tsp minced ginger
- 1 tsp sriracha
- 8 chicken thighs
- 1 green onion
- 4 baby bok choys
- ¼ cup coconut oil
- ¼ cup sesame oil
- 2 cups shredded cabbage
- ¼ cup sesame seeds
In a bowl, combine soy sauce, rice vinegar, garlic, ginger, sriracha sauce and a pinch of black pepper. Add chicken thighs and turn to coat evenly, let marinate at least 10 minutes (up to overnight if desired).
Meanwhile, thinly slice green onion and set aside. Cut baby bok choy into quarters, leaving base attached to keep leaves together.
In a skillet over medium-high heat, heat coconut oil. Once hot, add chicken thighs (reserve excess marinade) and cook until browned, about 5 minutes. Flip and brown other side, another 4 minutes, then reduce heat to medium-low. Add excess marinade and 8 tbsp water, cover and cook 8 to 10 minutes, until chicken thighs are cooked through.
Remove chicken thighs from skillet and transfer to a plate. Add sesame oil, shredded cabbage and baby bok choy to skillet and cook, turning occasionally, until lightly browned and tender, 4 to 5 minutes. Season with salt and pepper to taste.
Serve chicken thighs with baby bok choy. Top with green onion and sesame seeds.