STICKY ASIAN SESAME CHICKEN THIGHS OVER MANGO PEPPER FRIED RICE

Ingredients

The Chicken:

10 cloves garlic, chopped

1 tablespoon ginger root, peeled and minced

⅓ cup soy sauce

⅓ cup hoisin sauce

¼ cup rice wine vinegar

2 tablespoons brown sugar

1 tablespoon sriracha sauce

2 tablespoons sesame oil

3-3 ½ pounds boneless, skinless chicken thighs

2 tablespoons coconut or peanut oil

¼ cup scallions, chopped

2 teaspoons black and white sesame seeds

 

Fried Rice:

2 tablespoons peanut oil

1 large onion, chopped

1 tablespoon ginger root, minced

6 cloves garlic, chopped

1 yellow bell pepper, chopped

8 garlic cloves, chopped

4 large eggs

3 cups Jasmine rice, cooked (1 cup raw)

1 teaspoon salt

1 teaspoon black pepper

2 cups pea pods, stringed

1 tablespoon soy sauce

2 tablespoons oyster sauce

1 large mango, peeled, pitted, and cubed

¼ cup cilantro leaves, chopped

Instructions

Combine the garlic, ginger, soy, hoisin, vinegar, brown sugar, sriracha, and sesame oil in a small bowl and whisk to combine.  Place the chicken thighs in a large ziplock bag and pour the marinade in.  Close the bag and massage the marinade into the chicken until well coated.  Place in the refrigerator and let marinate for 3 hours or overnight.

Heat the oil in a large deep non-stick skillet over medium heat.  Let most of the marinade drip off the thighs and add them to the skillet (reserve the rest of the marinade).  They may spatter, so watch your eyes!  Sear on the first side for 4-6 minutes on the first side and then flip and cook for another 4-6 minutes on the second side.  Remove to a plate.  They do not need to be cooked completely through and will cook again in the sauce.

Add the reserved marinade to the pan drippings and bring to a low boil.  Let cook for 5-6 minutes, stirring frequently, until the sauce is reduced by half and syrupy in texture.  Add the thighs back to the pan and toss to coat in the reduced marinade.  Cook for 6-8 minutes more until the thighs are fully coated in a thick syrupy glaze and they are cooked through and lightly browned (internal temp of 165 degrees).  Garnish with scallions and sesame seeds. Keep warm while you prepare the rice (these are also delicious over white rice if you don’t want to make the whole shebang fried rice)!

To make the fried rice, heat the peanut oil in a large deep skillet over medium high.  Add the onions, ginger, garlic, and yellow pepper to the pan drippings and cook until soft and fragrant, about 2 minutes.  Push the veggies to one side of the pan and crack the eggs into the empty side of the pan. Scramble the eggs with your spatula until almost cooked through but still wet.

Add the rice, salt, and pepper to the pan and mix everything together.  Press the mixture into a flat, even layer with the back of the spatula and let cook for 3 minutes to allow the rice to get slightly crispy on the bottom.  Repeat this process 2 more times.

Add the pea pods, soy sauce, and oyster sauce to the pan.  Cook for 2 minutes stirring occasionally until everything is well combined and the pea pods are bright green and crisp tender.  Toss in the mango and cilantro and cook 1 minute more.

Serve the chicken thighs over the rice and garnish with cilantro leaves and scallions.

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