Ingredients
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp minced garlic
- 1 tsp minced ginger
- ½ tsp sriracha
- 2 chicken thighs
- ½ green onion
- 2 baby bok choys
- 2 tbsp coconut oil
- 2 tbsp sesame oil
- 1 cup shredded cabbage
- 2 tbsp sesame seeds
Directions
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Step 1
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).
In this recipe- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp minced garlic
- 1 tsp minced ginger
- ½ tsp sriracha
- 2 chicken thighs
-
Step 2
Meanwhile, thinly slice green onion and set aside. Cut baby bok choy into quarters, leaving base attached to keep leaves together.
In this recipe- ½ green onion
- 2 baby bok choys
-
Step 3
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 4 tbsp water, cover and cook 8 to 10 minutes, until chicken thighs are cooked through.
In this recipe- 2 chicken thighs
- 2 tbsp coconut oil
-
Step 4
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.
In this recipe- 2 chicken thighs
- 2 baby bok choys
- 2 tbsp sesame oil
- 1 cup shredded cabbage
-
Step 5
Serve chicken thighs with baby bok choy. Top with green onion and sesame seeds.
In this recipe- 2 chicken thighs
- ½ green onion
- 2 baby bok choys
- 2 tbsp sesame seeds
Not sure when your meat is done? When in doubt, check by inserting a meat thermometer into the center: we recommend an internal temperature of 165 °F or above for all types of poultry.