2 lbs Chicken Thighs, boneless/skinless
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Pepper
1-2 Tablespoon Olive Oil
Sauce:
1/2 Teaspoon Garlic Powder
3/4 Teaspoon Ground Ginger
1/3 Cup Apple Cider
1/4 Cup Water
1/2 Cup Brown Sugar, light
1 Tablespoon Rice Vinegar
2 Tablespoons Low Sodium Soy Sauce
Vegetables:
1 Tablespoon Olive Oil
2 Cups Baby Carrots, cut lengthwise
2 Zucchinis, small, cut into bite size pieces
2 Yellow Squash, small, cut into bite size pieces
1 Yellow Onion, quartered and cut into bite size pieces
3-4 Cloves Garlic, minced
Salt and Pepper, to taste
Green Onions, chopped, for garnish
1/2 Teaspoon Garlic Powder
3/4 Teaspoon Ground Ginger
1/3 Cup Apple Cider
1/4 Cup Water
1/2 Cup Brown Sugar, light
1 Tablespoon Rice Vinegar
2 Tablespoons Low Sodium Soy Sauce
Vegetables:
1 Tablespoon Olive Oil
2 Cups Baby Carrots, cut lengthwise
2 Zucchinis, small, cut into bite size pieces
2 Yellow Squash, small, cut into bite size pieces
1 Yellow Onion, quartered and cut into bite size pieces
3-4 Cloves Garlic, minced
Salt and Pepper, to taste
Green Onions, chopped, for garnish
For the Sauce:
Heat a skillet over medium high heat now. Add all sauce ingredients, stirring to combine. Bring to a boil and then turn down to medium low to simmer for 20 minutes.
For the Chicken:
Mix the seasoning for the chicken together and sprinkle evenly, front and back of the chicken. Heat oil in a large skillet or heat a grill to high heat. Drizzle a little oil on each side of the chicken.
Heat an oven to 350 degrees. Add chicken to the hot pan or grill, and after a minute or two of browning, turn to medium heat and cook 3-5 minutes per side.
Remove chicken from pan and place in the oven safe skillet with the sauce. You can move everything to an oven safe dish if needed.
Bake at 350 for 30 minutes. Remove the chicken to a cutting board for 5 minutes, draped in foil, then chop the chicken, throw it back in the sauce and serve with rice.
For the Vegetables:
While the chicken is baking, slice the baby carrots, yellow squash, zucchini (you can buy little packages of precut baby squash if you want) and onion.
Drizzle the olive oil in a skillet over medium high heat and sauté the onion until it is almost translucent.
Toss in the other veggies and salt and pepper them. Let them sauté until they are golden on one side and then flip them and repeat.
If you're looking for even easier, sometimes I just toss everything in a little olive oil, s & p them and throw them in the oven on 425 degrees for 20-25 minutes and roast them.
Recipe and image from Oh Sweet Basil
