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Ginger Soy Chicken Thighs with Broccoli and Bell Pepper

Prep 15 minutes | Cook 30 minutes | Intermediate | Serves 2 | Asian Fusion

This dish is a heartwarming embrace of flavors, featuring succulent chicken thighs marinated in a fragrant ginger-soy glaze. Paired with vibrant broccoli and sweet red bell peppers, it's a beautiful reminder that comfort food can be both wholesome and visually stunning.

What you have

• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 tsp black salt
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• 3 tbsp soy sauce
• 1 tsp sugar
• 2 chicken thighs, bone-in and skin-on
• 1 cup rice, uncooked
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 tsp red pepper flakes

Method

1. Step 1: In a small bowl, mix minced garlic, grated ginger, black salt, white pepper, black pepper, soy sauce, and sugar to create the marinade.
2. Step 2: Place chicken thighs in a resealable bag and pour the marinade over them, ensuring they are well coated. Marinate for at least 30 minutes or overnight for deeper flavor.
3. Step 3: Cook rice according to package instructions.
4. Step 4: Heat a cast iron skillet over medium-high heat. Add the marinated chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is crispy. Flip and cook for another 5 minutes.
5. Step 5: Add broccoli and red bell pepper to the skillet, cover, and cook for an additional 10-12 minutes until the chicken is cooked through and vegetables are tender.
6. Step 6: Serve the chicken and vegetables over a bed of rice, garnished with red pepper flakes.

Serving suggestion

Steamed Jasmine Rice

A chilled Sauvignon Blanc complements the flavors beautifully.