Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon Chinese five-spice
- Sea salt
- 2 teaspoons olive oil
- 1/2 cup chicken broth (not reduced-sodium)
- 1/4 cup honey
- 1 1/2 teaspoons fresh ginger minced
- Cilantro for garnish
Instructions
- Remove any large chunks of fat from the chicken thighs and pat them dry with a paper towel. Sprinkle half of the Chinese five-spice over the top of the thighs, rubbing in as you go. Sprinkle with salt. Flip the thighs, rub in the rest of the Chinese five-spice, and sprinkle with salt.
- Heat the oil in large nonstick frying pan (not a cast-iron skillet, that's just for pictures!) on medium-high heat. Place the chicken thighs into the hot oil and sear until golden brown, about 2-3 minutes.
- While the thighs sear, combine the rest of the ingredients (except for the cilantro) in a small microwave-safe bowl and whisk together. Microwave for 30 seconds and whisk again.
- Flip the chicken, reduce the heat to low, and pour in the honey mixture. Cover the pan and cook until an instant-read thermometer inserted in the thickest part of the chicken reads 165°F; about 5-15 minutes, depending on how thick your chicken is.
- Once cooked, uncover and simmer until the sauce is thick, about 3-5 minutes.
- Garnish with cilantro and serve hot.
