Honey Lemon Glazed Chicken Thigh
, Serves 2
Pan-fried marinated chicken thighs tossed in a glossy honey-lemon glaze, served over rice.
| 4 boneless chicken thighs, skin on (or skinless) | Mix & coat chicken in marinade | Pan-fry 5 min per side, set aside | Return chicken, toss 2-3 min | Serve whole or sliced over rice |
| 2 tbsp soy sauce | ||||
| 1 tbsp vegetarian oyster sauce | ||||
| 1 tsp garlic powder | ||||
| 1/2 tsp salt (for the marinade) | ||||
| 1/2 tsp black pepper | ||||
| 2 tbsp cornstarch (for the marinade) | ||||
| 1-2 tbsp lemon zest (about 1 lemon) | Mix zest, juice, honey, salt, cornstarch | Pour in glaze, simmer 30 sec | ||
| 60 ml fresh lemon juice | ||||
| 2 tbsp honey | ||||
| 1/4 tsp salt (for the glaze) | ||||
| 1 tsp cornstarch (for the glaze) |
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