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Categories:
chicken thighs garlic olive oil soy sauce honey lemon zest lemon juice red pepper fennel seeds Red Curry fish sauce fresh ginger
Viewed: 65 - Published at: 9 years agoIngredients
- 2 -3 lbs boneless skinless chicken thighs
- 4 garlic cloves, minced crushed
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 lemon zest
- 1/2 lemon juice
- 2 tablespoons crushed red pepper flakes
- 1 teaspoon fennel seeds (add more or less to taste) or 1 tablespoon lemongrass (add more or less to taste)
- 1 tablespoon Thai red curry paste
- 1 teaspoon fish sauce
- 1 tablespoon fresh ginger, diced or 1 teaspoon dried ginger
Method
- Mix all ingredients in a zip log bag or bowl.
- Remove excess fat from chicken and add to bowl.
- Add chicken to bowl/bag and let marinate for 1 hour.
- Place saute pan on med/high heat and wait until hot.
- Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
- Cook until chicken is cooked and sauce turns a darker color.
- Remove cooked chicken and repeat from step 4/5 until all done.
