Risi e Bisi (Green Pea Risotto)
Discover my recipe for Honey Garlic Chicken Thighs, a sticky, sweet, and savory dinner ready in 30 minutes. Perfect for busy weeknights with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
– 6 bone-in, skin-on chicken thighs
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 1/3 cup honey
– 1/4 cup low-sodium soy sauce
– 4 cloves garlic, minced
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/2 teaspoon red pepper flakes
– 1 tablespoon cornstarch
– 2 tablespoons water
– 2 green onions, sliced for garnish
– 1 teaspoon sesame seeds for garnish
Instructions
1. Pat the chicken thighs dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes. Remove chicken and set aside.
3. In a small bowl, whisk together honey, soy sauce, garlic, rice vinegar, sesame oil, and red pepper flakes. Pour into the skillet and bring to a simmer.
4. In another small bowl, whisk cornstarch and water to make a slurry. Slowly pour into the simmering sauce while whisking. Cook for 1 minute until thickened.
5. Return the chicken to the skillet, skin-side up. Spoon sauce over the top. Cover and simmer on low for 10-15 minutes until cooked through.
6. Garnish with green onions and sesame seeds before serving.
Notes
For a gluten-free version, use tamari or coconut aminos instead of soy sauce. For extra sticky glaze, remove the lid for the last 2 minutes of cooking.
Find it online: https://www.cookingbyness.blog/risi-e-bisi-green-pea-risotto/