Servings: 4

Ingredients

• 8 boneless, skinless chicken thighs*
• Salt
• Black pepper
• 3 tbsp sesame oil
• 1/2 lb pound carrots
• 1/2 lb green beans
• 2 tbsp soy sauce
• 2 tbsp Sriracha
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1-inch piece ginger
• Sesame seeds

Directions

• Preheat oven to 425° F.
• Heat a large dry skillet, ideally cast iron.
• Cut carrots into uniform 4″ pieces.
• Mince the ginger.
• Combine the ginger, soy sauce, sriracha, rice vinegar, honey, and 1 tbsp of sesame oil in a small bowl. Set sauce aside.
• Pat thighs dry with paper towels and season all over with salt and pepper.
• Pour 2 tbsp sesame oil into hot skillet.
• Place thighs in skillet, press down, and cook 5 minutes per side then set aside on a plate.
• Add carrots in single layer to skillet and cook, undisturbed, until charred on one side. Flip and char the other side.
• Mix green beans in with carrots and sauté for 1-2 minutes.
• Top vegetables with the chicken pieces.
• Drizzle chicken pieces with the sauce.
• Sprinkle chicken with sesame seeds.
• Transfer skillet to oven.
• Roast until chicken thighs are cooked through (165° internal temp), and sauce is caramelized. 10-15 minutes.
• Remove from oven and let rest 10 minutes.
• Transfer chicken and veggies to a platter and drizzle with pan juices and a pinch of salt.

Chef’s Notes

• Leave skin on for delicious but less healthy version, just use less sesame oil in the pan.

Suggested Pairings

Pinot Grigio or Grenache.