Ingredients
The following ingredients have 5 Servings
- ½ cup pourable dark-brown sugar
- 3 tablespoons each Chinese dark soy and light soy sauce
- OR about ⅓ cup tamari
- 3 tablespoons hoisin
- 3 tablespoons sweet chili sauce
- 1 tablespoon toasted sesame oil
- 1 bunch scallions
- whites finely chopped
- reserve green tops for garnishing chicken
- 2 inches ginger root
- finely chopped or grated
- 4 cloves garlic
- minced or grated
- 2 limes
- juiced
- 8 boneless
- skinless chicken thighs
- trimmed (or 4 chicken breasts
- halved across and the larger lobe halved horizontally)
- Salt and pepper
- 2 tablespoons canola
- safflower or olive oil
- 1 bunch scallion green tops
- thinly sliced on bias
- Toasted sesame seeds
- about 3 tablespoons
- 2 cups chicken broth or water
- 1 ¼ cups white rice
- 1 cup packed spinach
- 2 scallions
- coarsely chopped
- 1 green chili pepper
- coarsely chopped
- 2 cloves garlic
- crushed
- 1 inch ginger
- grated
- 1 lime
- zested and juiced
Instruction
- For the glaze, whisk ingredients to combine
- (This can be done a day ahead
- ) For the chicken, heat a large cast-iron skillet over medium-high to high heat
- Season chicken on both sides and add oil to pan to lightly coat, then brown chicken well, about 3 minutes on each side, remove, add glaze to pan and let simmer at moderate bubble for about 3 minutes, return chicken to pan, and toss to coat in glaze
- Top with scallion greens and sesame and serve from skillet
- For the garlic green rice, bring broth or water to boil
- Add rice and stir, cover and reduce heat to simmer
- Cook rice for 15 minutes
- Place the spinach, scallions, chili pepper, garlic, ginger, and lime zest and juice in a food processor
- Pulse to finely chop ingredients, then stir into rice at the 15-minute mark, cook 2-3 minutes more, remove from heat and let stand, covered, 2 minutes, then fluff with fork and transfer to a serving dish
