Benny And The Jets Recipe
Dive into our 'Benny and The Jets' – a delightful fusion of fluffy scrambled eggs, perfectly crispy bacon, and a medley of seasonal vegetables, all nestled atop a toasted English muffin. Finished with a velvety hollandaise sauce and a sprinkle of fresh chives, this dish is a symphony of flavors that will elevate your brunch experience to a whole new level. Indulge in a classic with a twist that will keep you coming back for more!
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Ingredients
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Benny and The Jets Ingredients
Method
Benny and The Jets Directions
- 1
Marinate the Chicken
In a large bowl, combine the soy sauce, honey, sesame oil, garlic, and ginger. Stir well to mix. Add the chicken thighs to the bowl and coat them in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- 2
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and place it in the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through.
- 3
Reduce the Marinade
While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring it to a boil and then reduce the heat to a simmer. Let it cook for about 5-7 minutes, or until it has thickened slightly.
- 4
Serve
Once the chicken is cooked, drizzle the thickened marinade over the chicken in the skillet. Sprinkle with chopped green onions and sesame seeds. Season with salt and black pepper to taste. Serve hot.