1lb chicken thighs (boneless, skinless)
1 lemongrass (grated)
2 cloves garlic (minced)
1 inch piece of ginger (grated)
2 green onions (thinly sliced on a bias)
1 1/2 T The Olive Bins Lemongrass and Mint White Balsamic
1 T honey
1/4 cup chicken broth
1 T brown sugar
2 T soy sauce (or coconut aminos)
2 T The Olive Bins Madagascar Black Peppercorn Olive Oil
Salt +Pepper
1. To make the marinade, combine lemongrass, ginger, garlic, honey, The Olive Bins Madagascar Black Peppercorn Olive Oil. Whisk to combine, season chicken breasts throuhly with salt+pepper before adding to marinade. Let chill in fridge for 1 hour.
2. Preheat a large saute pan on medium high heat, when pan is very hot sear chicken thighs in batches, letting them cook about 3-4 minutes per side. Remove chicken from the pan when everything is seared.
3. Add chicken stock and deglaze the pan, make sure to get all the brown bits off the bottom, then add soy sauce, brown sugar, and The Olive Bins Lemongrass Mint White Balsamic Vinegar. Let simmer for 1-2 minutes then add chicken thighs back , coat with the sauce and cover and simmer for 5 minutes.
4. Serve over white rice with sides of your choice.
