Extra Works Recipe

Prep chicken

Pat the chicken thighs dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs, cook 5–6 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to rest 5 minutes; reserve pan juices.

While the chicken rests, add remaining 1 tbsp olive oil to the skillet with reserved pan juices over medium heat. Add sliced carrots and broccoli florets. Sauté 3–4 minutes until bright and just tender-crisp. Season lightly with a pinch of salt.

In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, 2 minced garlic cloves and 1/2 tsp sesame oil until combined.

Stir 1 tsp cornstarch into 2 tbsp cold water to make a slurry. Pour the soy-honey mixture into the hot skillet with the vegetables and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and becomes glossy.

Return the rested chicken to the skillet, spooning the sauce over each piece. Cook 1–2 minutes more to heat through and coat the chicken in the glaze.

Slice or chop the glazed chicken into bite-sized pieces if desired. Serve the chicken and vegetables over steamed jasmine rice. Sprinkle with sliced green onions and toasted sesame seeds. Offer lime wedges on the side for brightness.

Enjoy warm. Leftovers keep 2–3 days refrigerated in an airtight container.