Hello, dear readers! Al here, back again with another delicious recipe for you to try out. As the father of three energetic boys—Edward, Alexander, and Barnaby—and a beautiful little girl, Phillipa, life can be quite the whirlwind! Amidst the chaos of family life, I find solace in the kitchen, experimenting with different cuisines and flavors. Today, I’ve got a real treat for you: Korean-Inspired Sesame Ginger Chicken Thighs with Steamed Rice and Broccoli.
Now, I’ve always been a bit of a flavor enthusiast, and Korean cuisine never fails to tickle my taste buds. The rich, savory notes with a hint of sweetness and a kick of spice make it perfect for family meals. Plus, chicken thighs are a great choice—they’re affordable, flavorful, and juicy!
### Ingredients You’ll Need:
– 6 chicken thighs (bone-in, skin-on)
– 3 tablespoons sesame oil
– 4 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons honey
– 1 tablespoon fresh ginger, grated
– 3 cloves garlic, minced
– 1 tablespoon toasted sesame seeds
– 4 cups steamed rice
– 2 cups broccoli florets
– 2 spring onions, sliced
– 1 red chili, sliced (optional)
### Method To Our Madness:
#### Step 1: Prepare the Marinade
In a bowl, combine the sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic. Mix well.
#### Step 2: Marinate the Chicken
Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
#### Step 3: Preheat the Oven
Preheat your oven to 200°C (400°F).
#### Step 4: Bake the Chicken
Remove the marinated chicken from the fridge and let it sit at room temperature for 10-15 minutes. Place the chicken thighs on a baking tray lined with foil. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
#### Step 5: Steam the Broccoli
While the chicken is baking, steam the broccoli florets in a steamer basket over boiling water for about 5-7 minutes, or until tender but still bright green.
#### Step 6: Cook the Rice
If you haven’t already done so, cook 4 cups of rice according to package instructions.
#### Step 7: Assemble and Serve
Plate the steamed rice and arrange the broccoli florets alongside. Place the baked chicken thighs on top of the rice. Sprinkle with toasted sesame seeds, sliced spring onions, and red chili if using.
#### Step 8: Final Touch
Drizzle any remaining marinade from the baking tray over the chicken and rice. Serve immediately and enjoy!
—
Making these Korean-inspired sesame ginger chicken thighs was a hit for our family dinner. Watching Edward and Alexander happily munching on tender, flavorful chicken while Barnaby tried to mimic them with his little hands was priceless. And let’s not forget baby Phillipa—you’d be amazed at how much joy can be derived from watching a baby savor her first bite of new food!
There’s something truly magical about sharing a home-cooked meal with your loved ones. It’s not just about the food, but the memories we create around the dinner table. I hope you give this recipe a try and create some special moments of your own!
Let me know in the comments how it goes or if you put your own spin on it. Until next time, happy cooking!
Cheers,
Al
Ingredients
– 6 chicken thighs (bone-in, skin-on)
– 3 tablespoons sesame oil
– 4 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons honey
– 1 tablespoon fresh ginger, grated
– 3 cloves garlic, minced
– 1 tablespoon toasted sesame seeds
– 4 cups steamed rice
– 2 cups broccoli florets
– 2 spring onions, sliced
– 1 red chili, sliced (optional)
Method
1. **Prepare the Marinade:**
– In a bowl, combine the sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic. Mix well.
2. **Marinate the Chicken:**
– Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
3. **Preheat the Oven:**
– Preheat your oven to 200°C (400°F).
4. **Bake the Chicken:**
– Remove the marinated chicken from the fridge and let it sit at room temperature for 10-15 minutes. Place the chicken thighs on a baking tray lined with foil.
– Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
5. **Steam the Broccoli:**
– While the chicken is baking, steam the broccoli florets in a steamer basket over boiling water for about 5-7 minutes, or until tender but still bright green.
6. **Cook the Rice:**
– If you haven’t already done so, cook 4 cups of rice according to package instructions.
7. **Assemble and Serve:**
– Plate the steamed rice and arrange the broccoli florets alongside.
– Place the baked chicken thighs on top of the rice. Sprinkle with toasted sesame seeds, sliced spring onions, and red chili if using.
8. **Final Touch:**
– Drizzle any remaining marinade from the baking tray over the chicken and rice. Serve immediately and enjoy!
