- 4-6 Chicken thighs
- ½ cup Soy sauce
- ¼ cup Honey
- 1 clove garlic
- 2 tablespoons Sweet Chili Sauce
- 4 servings thin pasta cooked aldente
- Your favorite sauteed veggies
Add soy sauce, honey, chili sauce and garlic in small sauce pan to reduce and get sticky.
Preheat oven to 375°. Season your chicken thighs with salt and pepper and place skin side down in an oven proof skillet. Cook until golden brown and flip. Baste the skin side of the chicken thighs with the sticky glaze and place in the over until the internal temperature reaches 165. Let rest.
Start sauteing veggies with your favorite oil on medium heat.
I used diced zucchini, white mushrooms, carrots, asparagus and scallions. Add in cooked pasta and sticky sauce and toss. Top with additional scallions and toasted sesame seeds if desired. Enjoy!
Sizzle & Twist 