1/2 cup soy sauce
1/4 cup water
1 Tablespoon cornstarch
1/4 cup honey
1 teaspoon peanut butter
3 teaspoons chili paste
1 teaspoon olive oil
6 chicken thighs
How to Make It
In a medium sized saucepan, over medium-low heat, heat up the seasme oil.
Add the minced garlic, ginger, green onions, and orange zest. Saute for 1-2 minutes.
Whisk in the rice vinegar and soy sauce. In a small cup, whisk together the water and cornstarch, then add it to the pan.
Whisk in the honey, peanut butter, and chili paste. Reduce heat to low, and stir occasionally until the sauce has thickened. Set aside.
Preheat oven to 450°
In an oven proof skillet, over medium-high heat, heat up the olive oil.
Sear the chicken thighs on each side, until golden brown.
Drizzle about 1/2-3/4 of the sauce over the chicken thighs and pop them in the oven for 20 minutes, or until cooked through.
When you remove them from the oven, drizzle the remaining sauce on top of each thigh. Enjoy!
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