HOISIN CHICKEN THIGHS and bok choy rice

By LindaW1955

Cooking for Two

Ingredients

• 4 bone in, skin-on chicken thighs
• 2 TBS oil
• 1/3 cup HOISIN sauce
• 2 TBS chopped scallions
• 1 TBS each minced fresh ginger and garlic
• 2 tap each soy sauce and rice vinegar
• 1 tap each chili garlic sauce and sesame oil
• 1/2 cup dry jasmine or basmati rice
• Water according to package directions, salt and bit of butter
• 2 tBS oil
• 1 TBS each minced fresh ginger and garlic
• 1 cup chopped bok CHOY stems
• 2 cups chopped bok CHOY leaves

Preparation

Step 1

1. Oven 500 degrees. Line 8" square metal baking pan with foil
2. Heat oil in large skillet over high heat. Add thighs skin side down and cook until brown and crispy, 5"
3. For glaze, whisk together HOISIN, scallions, ginger, garlic, soy, vinegar, chili garlic paste and sesame oil.
4. Remove thighs from pan and place in prepared baking pan, skin side up. Pour glaze mixture over thighs. Roast thighs 10". Cover pan and roast thighs an add'l 10" or until meat reaches 175 degrees. Spoon any glaze left in pan onto thighs before serving.

Bok Choy Rice
1. Prepare rice according to package directions.
2. Heat oil in skillet over high heat. Add ginger and garlic and strip-fry until golden brown and crispy, about 2". Tx to paper-towel lined plate and season with salt.
3. Add bok Choy stems to skillet and sauce over medium heat until softened, about 5". Add bok Choy leaves and cook until softened about 2". Increase heat to high, add rice and stir constantly until rice is crisp and slightly brown. Stir in garlic and ginger, season with salt and pepper