I love this recipe. The flavors are amazing!! I give the wonderful creator all the props in the world for this recipe. I could never come up with something like this one my own. I just put my own gluten and dairy free spin on it.
Directions
In a small bowl add 1/4 cup of water and cornstarch and whisk till combined. Set aside.
In a small sauce pan at the soy sauce, brown sugar, garlic, ginger, honey and cup of water.Cover and bring to a simmer. One at a simmer, add the cornstarch and water and whisk. Let it simmer for about 2-3 minutes until it thickens slightly, then remove from heat and cool to room temperature.
While its cooling, add chicken to a plastic bag and set aside.
Once the sauce is cooled, put 1/2 cup of the sauce aside for later and then add the rest to the bag.
Rub the sauce into the chicken. Seal and place it in the fridge for a minimum of 30 minutes or until ready to cook.
Add 2 TBLS of dairy free butter to a pan and heat till melted. Once melted, add the chicken to the pan. Sear both sides, about 2-3 minutes.
Once done, add the chicken to your greased baking dish then add the sliced carrots and broccoli
Place in the oven for about 25- 30 minutes.
Top over rice.
INGREDIENTS
4-6 bone-in, skin-on chicken thighs (I used 4)
2 tablespoons dairy free butter (such as Earth Balance)
12 ounces broccoli florets
Sliced carrots
1 green onion, thinly sliced (optional)
SAUCE
1 tablespoon cornstarch
1/4 cup of water + 1 cup of water
1/4 cup of water + 1 cup of water
1/2 cup Gluten Free soy sauce
1/3 cup organic brown sugar, packed
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons honey
I suggest making the sauce a head of time in order to let it cool before marinating it with the chicken.
In a small sauce pan at the soy sauce, brown sugar, garlic, ginger, honey and cup of water.Cover and bring to a simmer. One at a simmer, add the cornstarch and water and whisk. Let it simmer for about 2-3 minutes until it thickens slightly, then remove from heat and cool to room temperature.
While its cooling, add chicken to a plastic bag and set aside.
Once the sauce is cooled, put 1/2 cup of the sauce aside for later and then add the rest to the bag.
Rub the sauce into the chicken. Seal and place it in the fridge for a minimum of 30 minutes or until ready to cook.
Side Note: I like to make mine in the mid morning and let it sit in the fridge till I am read to cook dinner in the evening. I think the longer in the fridge the better the chicken tastes :)
Once ready to cook. Preheat oven to 400 degrees and grease an appropriate size baking dish.Add 2 TBLS of dairy free butter to a pan and heat till melted. Once melted, add the chicken to the pan. Sear both sides, about 2-3 minutes.
Once done, add the chicken to your greased baking dish then add the sliced carrots and broccoli
Side note: I used frozen organic broccoli. I just warmed it up slightly so it would not make the dish watery. Worked perfectly.
Top with the 1/2 cup of sauce you put aside earlier.Place in the oven for about 25- 30 minutes.
Top over rice.
And Tada! All done!
