Prep 15 mins
Cook 40 mins
Here's another recipe with chicken thighs, which are actually considered one of the favorite parts of the chicken in Chinese cooking, as they aren't as dry as the breast. (This recipe isn't particularly Chinese; I'm just going off on tangents.) Enjoy!
- 1 lemon
- 1 1⁄4 cups chicken stock
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 3 tablespoons oil
- 8 chicken thighs
- 1⁄2 cup onion
- 3⁄4 cup rice (uncooked)
- 1⁄4 teaspoon pepper
- Grate 1 tsp of zest from the lemon, and press 1 tbs of juice.
- Combine the zest and juice with stock, honey, and soy sauce.
- Heat oil in a large wok with a cover and brown the thighs.
- Remove the thighs from oil and add the onion; saute until soft.
- Add the rice, pepper, and broth mixture; top with the browned thighs.
- Cover and simmer for 30 minutes or until the liquid is absorbed.
This one is very easy. We liked it very much. I used reduced sodium soy sauce, a whole can of low sodium chicken broth, and a whole onion. I froze half, and it reheated beautifully.
We really, really liked this chicken dish. The honey, lemon, and soy sauce is a brilliant combination of flavors. My family all agreed that this was something they would like to have again. Very easy to make and light on the budget. Thanks ChrisMc
My family absolutely loved this! I doubled the rice part though.