Dish 5 Recipe

Prep chicken

Trim excess fat from the chicken thighs if needed. Pat the thighs dry with paper towels, then sprinkle both sides evenly with 1 tsp Kosher salt and 1/2 tsp black pepper. Let sit at room temperature for 10 minutes while you prepare the marinade.

Sear chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down (or presentation side down) and sear without moving for 4–5 minutes until deep golden-brown. Flip and sear the other side 3 minutes. Remove chicken to a plate and set aside (it will finish cooking in the sauce).

Make sauce

In a small bowl whisk together 3 tbs soy sauce, 2 tbs honey, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp grated fresh ginger and 2 minced garlic cloves until smooth. In a separate small cup dissolve 1 tsp cornstarch in 2 tablespoons of the 1/2 cup stock; set aside. Reserve the remaining stock.

Cook aromatics and deglaze

After removing the chicken, add the remaining 1 tbs olive oil to the skillet and reduce heat to medium. Add the broccoli florets and red pepper strips and sauté 3 minutes until they begin to soften but remain bright. Push vegetables to the side and add the sauce mixture to the pan, scraping up any brown bits from the bottom with a wooden spoon. Pour in the remaining stock (about 1/2 cup total including the 2 tbs used to dissolve cornstarch).

Thicken sauce and finish chicken

Bring the sauce to a gentle simmer, then stir in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens and becomes glossy. Return the seared chicken (and any accumulated juices) to the skillet, nestling pieces into the sauce and vegetables. Spoon sauce over the chicken, reduce heat to low, cover loosely, and simmer 5–7 minutes until chicken reaches an internal temperature of 165°F (74°C).

When the chicken is nearly done, taste the sauce and adjust seasoning with a pinch of salt or a splash more soy if desired. Remove skillet from heat and sprinkle the sliced green onions and toasted sesame seeds over the dish. If using, squeeze lime wedges over individual servings for brightness.

Divide 3 cups of steamed rice among 3–4 bowls or plates. Place a chicken thigh (or halves) and a portion of the broccoli and peppers over the rice, spooning plenty of sauce on top. Serve immediately.