Garlic Ginger Chicken Thighs with Sesame Roasted Carrots

• 6 boneless, skinless chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• 4 cups carrot sticks
• 1 tablespoon olive oil
• 1 tablespoon sesame seeds
• Salt to taste
• Black pepper to taste
• 2 tablespoons chopped fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix soy sauce, honey, garlic, ginger, and sesame oil. Add chicken thighs, coat well, and let marinate for 10 minutes.
3. 3 Toss carrot sticks with olive oil, salt, pepper, and sesame seeds.
4. 4 Spread carrots on a baking sheet and roast for 20 minutes.
5. 5 Add chicken thighs to the baking sheet with carrots and continue roasting for another 10-15 minutes, until chicken is cooked through.
6. 6 Garnish with chopped cilantro before serving.

Equipment

• Baking sheet
• Oven

Variations

• Substitute chicken thighs with tofu for a vegetarian option.
• Add sliced bell peppers or broccoli florets to the roasting tray for a veggie mix-up.

Substitutions

• If fresh ginger is unavailable, use 1 teaspoon of ground ginger.
• Honey can be substituted with maple syrup for a similar sweetness.

Pairings

• Steamed jasmine rice
• Asian-style slaw

Nutrition

Tips

• For extra flavor, marinate the chicken for up to 4 hours in the refrigerator.
• If you prefer crispy skin, use bone-in, skin-on chicken thighs and adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with steamed jasmine rice and a side of sesame ginger dipping sauce.
• Pair with a crisp white wine or a chilled green tea.

FAQ