Asian-Inspired Glazed Chicken Thighs with Ginger Broccoli Stir-Fry

Pat 6 chicken thighs dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Mince 3 cloves of garlic and grate 2 tablespoons of fresh ginger. Divide each in half (one portion for the glaze, one for the stir-fry).

In a small bowl, whisk together 3 tablespoons honey, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon hoisin sauce, half the minced garlic, and half the grated ginger to make the glaze.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down in the skillet and cook undisturbed for 8 minutes until skin is golden brown and crisp.

Flip chicken thighs and continue cooking for another 8-10 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and drain all but 1 tablespoon of fat from the skillet.

Return the skillet to medium heat and pour in the prepared glaze. Simmer for 3-4 minutes until it thickens slightly, stirring occasionally and scraping up any browned bits from the bottom of the pan.

Return chicken to the skillet, turning to coat in the glaze. Continue cooking for 2-3 minutes, spooning glaze over chicken until it's well-coated and sticky. Transfer glazed chicken to a clean plate.

While the chicken is cooking, cut broccoli into even florets, slice the red bell pepper into thin strips, and chop scallions, separating the white and green parts.

In a separate large wok or skillet, heat 1 tablespoon vegetable oil over high heat until smoking. Add the remaining minced garlic and grated ginger along with the white parts of the scallions. Stir-fry for 30 seconds until fragrant.

Add broccoli florets and red bell pepper strips to the wok. Stir-fry for 4-5 minutes until vegetables begin to soften but remain crisp-tender.

Drizzle 1 tablespoon sesame oil over the vegetables, toss well, and cook for another minute.

Serve glazed chicken thighs over cooked jasmine rice with the ginger broccoli stir-fry alongside. Garnish with sesame seeds and the green parts of the scallions.

Spoon any remaining glaze from the chicken pan over the finished dish.