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I’ve been on the look out for something different in the way of Asian cooking. I make a lot of Asian tofu dishes and a lot of breaded chicken dishes but I rarely make Asian chicken dishes that aren’t breaded. That’s just one of the reasons why this dish is a little different then the norm for me.
This dish starts with boneless chicken thighs. I rarely use chicken thighs and I’m not really sure why. They have more flavor then the breasts and they are usually cheaper. I bought a value pack of boneless chicken thighs on sale a few weeks ago for $1.29/lb so I have plenty to use.
This recipe starts out by marinating the chicken thighs in a simple but really tasty marinade. It’s a little bit sweet, a little bit spicy, and deliciously Asian. After it marinates for a while all you do is saute it in a pan and then add in the broccoli. Then I like to serve it over top of rice.
Even though I made it this summer this will be a great recipe to make on a weekday during the school year. The chicken thighs really soak up the marinade. Then the marinade is cooked in the pan with the chicken and broccoli and it turns into more of a glaze. Served over rice with an eggroll this is a fabulous 20 minute meal.
- 1/2 c. thinly sliced garlic scapes (or green onions)
- 3 Tablespoons brown sugar
- 1/4 c. soy sauce
- 1 Tablespoon sesame oil
- 4 garlic cloves, minced
- 2 teaspoons sesame seeds
- 1 teaspoon ginger, grated
- 2 teaspoons chile paste
- 1 Tablespoon olive oil
- 8 skinless, boneless chicken thighs, cut into 1 inch pieces
- 2 c. broccoli florets
- 2 c. rice
- Combine the garlic scapes through the chile paste in a shallow bowl. Mix well then add in the chicken. Toss to coat and refrigerate for at least 2 hours.
- Heat a saute pan with 1 tablespoon of olive oil.
- Add the chicken and the marinade to the pan and saute for 6-8 minutes or until chicken is cooked through.
- Add the broccoli to the pan and saute for 3 additional minutes.
- Serve over top of rice.
Adapted from Cooking Light Magazine