Ingredients
6chicken thighs
⅓cuprice wine vinegar
¼cupsoy sauce
3tbsphoney
2tbspbrown sugaror coconut sugar
2tbsppure sesame oil
1tbspgarlic clovescrushed
1tspgingercrushed
2cupof baby bok choyquartered horizontally
1cupgreen onionsor shallots, sliced
Preparation
Preheat oven to 425 degrees F.
Wash chicken thighs and pat dry with a paper towel.
Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic, and ginger together in a small saucepan over medium heat.
Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly.
Place chicken thighs into an ovenproof pan/skillet or baking dish. Pour the sauce mixture over the chicken, rotating each thigh until evenly covered. Rotate the chicken to be skin side down, and bake for 30 minutes.
Turn thighs and continue to bake until beginning to brown on the skin. At this point, start steaming your bok choy to your desired texture.
Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in colour (about 5 minutes).
Allow chicken to rest for 10 minutes. Serve with the steamed bok choy, shallots/green onion slices and remaining sauce.
