Asian style roasted chicken thighs with garlic snap peas and fried rice

Homemade glaze makes chicken juicy and tender.  Paired with garlicky snap peas and fried rice (skip the rice if you have goals lol)




chicken thighs
chicken marinade:
1/4 cup low sodium soy sauce
1/4 cup orange juice
1 large clove elephant garlic (or 3 cloves regular garlic) minced
1 tablespoon onion powder
1 tablespoon honey
Pour into a jar or shaker and shake until well mixed.
Pour over chicken thighs, reserving 1/4 cup and marinade for at least 10 minutes.

Preheat oven to 350
Bake chicken, skin side up, in a covered dish for an hour.  Remove cover, pour reserved marinade over thighs, crank oven up to 425 and cook 5 more minutes. Sprinkle with sesame seeds before serving.


Snap peas
1 pound snap peas
1 clove elephant garlic or 3 cloves regular garlic

2 small thinly sliced mild peppers (shishito or bell)

 heat up just a bit oil (grape seed or another high temp low flavor oil) add garlic to heated oil and add snap peas as soon as you smell the garlic.  Sauté 5 to 10 minutes depending on how tender you like them.