Chicken Thighs : Ginger Chicken

Ingredients

2 lbs chicken thighs (boneless, skinless)

1 tablespoon olive oil

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

1 tablespoon soy sauce (or coconut aminos for a gluten-free option)

2 tablespoons honey

1 tablespoon rice vinegar

1/2 teaspoon chili flakes (adjust to your spice preference)

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

Fresh cilantro leaves, chopped (for garnish)
Heat olive oil in a large skillet over medium heat. Add the chicken thighs and cook until golden brown on both sides, about 5-7 minutes per side. Remove chicken and set aside.
In the same skillet, add the ginger and garlic. Sauté for about 1 minute, or until fragrant.
Stir in soy sauce, honey, rice vinegar, chili flakes, turmeric, cumin, salt, and pepper. Mix well and bring to a simmer.
Return the chicken to the skillet and coat it in the sauce. Cover and cook for another 10-12 minutes, until the chicken is fully cooked through.
Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Serve with rice, quinoa, or your favorite side dish and garnish with fresh cilantro.

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