How to Make Pan Seared Honey Garlic Chicken

Method

1. Rub the chicken thighs with coarse salt, rinse them under clean water and drain, keeping the pieces whole.
2. Trim the stem from the broccoli and cut it on the diagonal about 3cm thick, rinse in salted water and drain. Trim both ends of the snow peas and wash them. Cut the leek on the diagonal about 2cm thick. Trim and finely chop the cilantro.
3. Put the chicken thighs in a large bowl and add 3 tablespoons apple cider vinegar, 3 tablespoons honey, 3 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 6 cloves of minced garlic in turn. Mix well and rest for 15 minutes.
4. Set a pan over the heat with 1 tablespoon cooking oil. Once it is hot, add all the marinated chicken, turn the heat to medium and sear until golden on both sides.
5. Lay the broccoli, leek and snow peas over the chicken, add 1/3 bowl of water, cover and cook for about 5 minutes.
6. Lift the lid and finish with the remaining 1/2 teaspoon salt, the cilantro and 1 tablespoon sesame seeds.

Tips

• Fifteen minutes with apple cider vinegar and honey tenderizes the chicken and brings a glossy color.
• The lid over the vegetables traps steam that cooks them through while the chicken stays moist.
• Honey is still sugar, so keep to the 3 tablespoons and skip the extra drizzle at the table.
• Skin side down first for color, then a turn, keeps the skin from going soft.
• The snow peas go in last, needing only 5 minutes to stay crisp.