Chicken thighs cooked with vegetables and Asian seasonings with just a little heat and served over hot rice.
- 8 large bone-in chicken thighs
- 2 to 3 Tablespoons peanut oil
- 1 cup carrots, thinly sliced
- 1 medium jalapeño, cut into thin strips
- 1/2 large white onion, sliced
- 4 green onions, sliced, white and green parts separated
- 2 cloves garlic, crushed
- 2 teaspoons grated fresh ginger
- 1/4 cup coarsly chopped peanuts
- 1/4 cup dry sherry
- 4 tablespoons ponzu sauce
- 1 Tablespoon honey
- 1/2 cup water
- 1 large lime - juiced
- 2 teaspoons cornstarch
- 5 to 6 cups cooked jasmine rice
- salt and pepper for chicken
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Sprinkle salt and pepper on both sides of the chicken.
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Add the oil to a large skillet and start heating on medium-high to high. While the oil is heating, get the rice cooking.
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When the oil is hot and sizzling, carefully lay the chicken, skin side down, into the hot oil. Cook until it's golden brown, about 5 minutes, then turn. Allow to cook for about five more minutes.
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Push the chicken to the side and add the vegetables. Gently sauté until they start to sweat a little, about 3 to 4 minutes, until they begin to caramelize.
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Turn the chicken so it's skin side up.
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Use the sherry to deglaze the pan, stirring constantly. Next, pour the ponzu mixture into the pan and stir to coat all the veggies. Bring it all to a boil, add the lime and peanuts, then cover and simmer on medium for about 20 minutes, or until the chicken is cooked through.
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Mix the cornstarch with about 3 Tablespoons of the liquid in the pan. Pour into vegetables and stir quickly to blend the mixture and thicken the sauce.
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Serve over rice and garnish with the green part of the green onions.
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