One Pan Thai Chicken
An easy one pan chicken meal that can be served as is, over rice, noodles, zoodles, or cauliflower rice!
Servings 4 servings
Ingredients
- 2 cloves garlic, peeled and minced
- ½ teaspoon (dried) ground ginger
- 2 Tablespoons fish sauce
- 2 Tablespoons soy sauce (you can use gluten free soy sauce, or coconut aminos if you live soy free)
- 1 Tablespoon sesame oil
- 2 Tablespoons maple syrup
- 1- 1 ½ Tablespoons Sambal Oelek (depending on how much of a kick you want)
- Juice of one small lime
- 8 medium carrots, peeled and very thinly sliced
- 4 medium shallots, peeled and quartered
- 1 large red bell pepper, thinly sliced
- 8 chicken thighs, bone in, skin on
- Optional: serve over rice, cauliflower rice, zoodles, asian noodles
Instructions
- Place first 8 ingredients into a bowl and whisk together. Add prepared vegetables and chicken, stir well. Cover, allow to marinate in fridge for 1-3 hours . The longer the better. Stir occasionally. Remove from fridge
- Place oven rack in center position and preheat oven to 450 degrees.
- Pour chicken, sauce and veggies onto pan, turn chicken skin side up and leave enough space between pieces for veggies to lay in single layer.
- Place in the oven and cook for 30-35 minutes, until thighs are cooked through and browned and veggies are caramelized. Remove chicken from oven and allow to rest for three minutes
- Serve over rice, cauliflower rice, zoodles, or asian noodles if desired (Make sure to pour that sauce over the rice and veggies!)