September 1, 2014

Honey Soy Chicken & Spicy Zucchini Saute

For the zucchini:
2-3 zucchini, shredded
1/2 onion, diced
pinch garlic powder
1 jalapeno, minced
black pepper & sea salt to taste
For the chicken:
1 pkg. boneless skinless chicken thighs
sea salt & black pepper to taste
1 large pinch red pepper flakes
2 tbs. toasted sesame seeds
1/4 c. chicken broth
1.5 tbs. soy sauce
1.5 tbs. honey
1 tsp. fresh grated ginger
6 cloves garlic, minced

Rinse the chicken thighs, cut into large bite-sized pieces, and season with sea salt, black pepper and red pepper flakes. Heat a heavy drizzle of olive oil in a cast iron pan over medium-high heat; cook the chicken until lightly browned, about 5 minutes on each side. Remove from heat.

Meanwhile, preheat the oven to 375°. Use a fork to whisk the soy sauce, minced garlic, grated ginger, honey, wine and chicken broth together in a bowl. Add a touch more olive oil to the cast iron pan (a spray bottle works well, or swipe some butter around) to grease it, then pour the sauce over the chicken. Bake for 30 minutes.

While the chicken cooks, drizzle olive oil in a saucepan and heat to medium heat. Brown the diced onion for about 3 minutes, then add diced jalapeno and cook another 2 minutes.  Add all other saute ingredients and cook until zucchini is soft and the dish is fragrant.

Remove chicken from oven, mix with sesame seeds, and serve with the sauteed zucchini.