Welcome to my recipe portion! Am I going to give you a background of why I started cooking? Fuck no. Am I going to give a long ass story before getting to the part that you’re all looking for? Fuck no. Am I going to post pics? Probably fucking not. Let’s get started.
I typically cook for 2 people and there’s always left overs. I would block out 1.5-2 hours to make this.
- -3/4 cup of soy sauce + 2 tsp (I like it a little less sweet)
- -1 1/2 cups of water
- -2 tbs of honey
- -1/2 cup of brown sugar (I prefer dark brown)
- -1 – 2 inches of ginger – peeled and cut (I prefer 2 even though I don’t like ginger)
- -4-5 garlic gloves – chopped (I use the already chopped garlic)
- -2 lbs of chicken thighs (I used the no bone, no skin) but you can do -any
- -1/2 yellow onion (maui onion is preferred)
- -2 stocks of green onion – chopped
- -2 tbs of cornstarch
- -2 1/2 cups of rice – cook to serve
- 1) In a large pot, mix the soy sauce, water, honey, brown sugar, ginger and garlic together (I use a whisk).
- 2) Add in the chicken and turn the stove onto medium high heat to bring to a boil. *it’s okay if the chicken isn’t fully covered with the sauce*
- 3) Once it comes to a boil, add in the onions.
- 4) Lower the stove to a simmer and cover.
- 5) Let it simmer on one side for 20-30 minutes depending on thickness. *I find 20 minutes is enough*
- 6) Flip the chicken over and cook for another 20 – chicken is ready when you can easily stab it with a fork *stab, stab*
- a) If there is skin on the chicken, you can put the chicken on a baking sheet (with foil), skin side up and high broil it for 2 minutes or until the skin crispy
- 7) Take the chicken out of the sauce and pull apart with a fork.
- 8) Add the 2 tbs of cornstarch to the sauce and whisk
- 9) Bring the sauce back up to a boil.
- 10) When it boils and all the cornstarch is mixed in, add the chicken back in for another 3-5 minutes.
- 11) Serve over rice and a nice side!
Try my Mac Salad recipe as a side! Perfect combo!
Try this out for yourselves, Babes!