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Garlicky Chicken Thighs with Scallions and Bok Choy

Super simple one-pot meal for busy weekdays. The ginger, garlic, and scallions make for an aromatic base where the chicken thighs are cooked. Finish with bok choy for a complete meal.

Dairy FreeNut Free

2

Servings

15 Mins

Prep Time

30 Mins

Cook Time

Cooking Steps

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1. Add the Oil and Preheat the Pan

Add the oil, then preheat the pan to 435°F/ 225°C (high) and tilt to coat evenly.

  • High Heat Oil(grapeseed, vegetable, canola)1 Tbsp.
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2. Add and Sear the Bok Choy

Place the bok choy cut side down and sear for 3 minutes or until it begins to char slightly.

  • Baby Bok Choy(halved lengthwise)4
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3. Remove the Bok Choy

Transfer the seared bok choy to a plate or tray and set aside until later.

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4. Add More Oil and Preheat the Pan

Add the remaining oil and preheat to 435°F/ 235°C (high) and tild to coat evenly.

  • High Heat Oil(grapeseed, vegetable, canola)1 Tbsp.
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5. Dry and Season the Chicken

Dry both sides of the chicken with paper towels, then season both sides with salt pepper and set them aside.

  • Chicken Thighs(dried and seasoned)2
  • Black Pepperas needed
  • Kosher Saltas needed
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6. Add and Sear the Chicken

Place the chicken skin-side down and sear for 5 minutes or until the skin is glden brown.

  • Chicken Thighs(dried and season)2
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7. Flip and Continue Searing the Chicken

Flip the thighs on their other side and continue searing for 2-3 minutes or until the meat begind to tun golden brown.

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8. Remove the Thighs

Transfer the thighs to a plate or tray lined with paper towels.

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9. Add and Cook the Scallions, Garlic and Ginger

Cook the aromatics for 1-2 minutes or until fragant.

  • Garlic Cloves(finely chopped)3
  • Fresh Ginger(grated)2 tsps.
  • Scallions(thinly sliced)6
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10. Add and Reduce the Wine

Stir in the wine and cook for about 30 seconds, just enough to deglaze the bottom of the pan.

  • Shaoxing Wine(white wine or brandy)½ cup
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11. Add and Simmer the Cooking Liquids

Reduce the temperature to 240°F/ 115°c (medium-low), and cook the liquids for about 1 minute or until they come up to a boil.

  • Light Soy Sauce½ cup
  • Chicken Stock½ cup
  • Granulated Sugar1 Tbsp.
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12. Add and Simmer the Chicken

Place the seared chicken skin side into the hot liquid in a neat way. Begin cooking the chicken for 10 minutes and swirl the pan occasionally.

  • Chicken Thighs(seared)2
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13. Flip and Finish Braising the Chicken

Flip the thighs on their other side and continue cooking for anothe 10 minutes or until the sauce has reduce considerably and the chicken is cooked though when gently cut into.

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14. Add the Seared Bok Choy

Add the bok choy seared side up and warm it up with the sauce for about 1 more minute.

  • Bok Choy(seared)all
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15. Serve as Desired

Turn the burner off, then drizzle sesame oil to your liking and serve the chicken alongside the bok choy and sauce. Enjoy with your favorite side dish.

  • Sesame Oilas needed
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