A healthy, sweet-and-spicy riff on the takeout classic
This Thai-inspired dish features skinless chicken thighs, which are fattier than breasts but still relatively lean and much more succulent. "If you have time, marinate them overnight for extra flavor," says chef and culinary instructor Ashton Keefe.
¼ cup low sodium soy sauce
1 tablespoon honey
1 tablespoon balsamic vinegar
1 lime, juiced
2 Thai chilis
2 inches ginger, peeled and roughly chopped
2 cloves garlic, smashed
A few sprigs of mint
4 bone-in skin-on chicken thighs
Fine sea salt
1 teaspoon extra virgin olive oil
2 bunches rainbow Swiss chard
1 tablespoon rice wine vinegar
1 bunch scallions, thinly sliced
4 cups cooked rice
1. In a large bowl or resealable bag combine soy sauce, honey, balsamic vinegar, lime juice, chilis, ginger, garlic, and mint. Add chicken and marinate for at least 30 minutes or up to 1 day.
2. Preheat oven to 400° F. Remove chicken from marinade and place on a parchment-lined sheet tray. Sprinkle both sides of the chicken with salt and roast for about 20 minutes or until the internal temperature reaches 165° F.
3. While chicken is cooking, separate the chard stems and leaves. Finely chop the stems and roughly chop the leaves. In a skillet, heat olive oil over medium heat and sauté stems until tender, add leaves and rice wine vinegar. Stir and cook until they begin to wilt, season with salt, and remove from heat. Toss with scallions.
To serve:Place chard under the chicken and enjoy with rice.