Honey Soy Glazed Chicken Thighs With Crunchy Veggie Slaw

What You’ll Need

For the Chicken

• 1 lb regenerative organic boneless, skinless chicken thighs

• 1 tbsp olive oil

• 2 tbsp each low-sodium soy sauce and tamari

• 1 tbsp each honey and maple syrup

• 1 tsp fresh ginger, grated

• 1 tsp garlic, minced

• ½ tsp smoked paprika

• Salt & black pepper to taste

For the Crunchy Veggie Slaw

• 2 cups shredded red cabbage

• 1 cup shredded carrots

• 1 red bell pepper, thinly sliced

• ½ cup shelled edamame (cooked)

• 2 green onions, sliced

• 2 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp honey (or maple syrup)

• Sesame seeds for garnish

Let’s Cook

1. Prep the Chicken

Pat chicken thighs dry with a paper towel. Season with salt, black pepper, and smoked paprika.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes on the first side until nicely browned. Flip and cook another 3–4 minutes.

3. Add the Glaze

In a small bowl mix: Soy sauce, honey, garlic, and ginger. Pour the glaze into the pan with the chicken.

Reduce heat to medium and cook 5–7 minutes, flipping occasionally, until:

• chicken is fully cooked (165°F)

• sauce thickens and coats the chicken

4. Make the Veggie Slaw

In a large bowl combine: cabbage, carrots, bell pepper, edamame, and green onions.

In a small bowl whisk: rice vinegar, sesame oil, and honey.

Pour over the veggies and toss to combine.

5. Serve

Plate the veggie slaw and top with the glazed chicken thighs.

Spoon any extra sauce from the pan over the chicken.

Finish with sesame seeds and extra green onions if desired. Enjoy!