Our take on Chef Mike Ward's 5-ingredient Thai-style chicken (2 recipes)
Thai-Style Chicken
Yield: 4 servings
Prep Time: 10 min
Cooking Time: 10 min
INGREDIENTS
4 to 6 chicken thighs
3 tbps soy sauce
1/4 cup SPICY TANGY FUNKY
1 tbpsn honey
PREPARATION
1. Toss all the above ingredients in a ziplock bag or bowl for a minimum of 4 hours. Refrigerate.
2. Remove, pat dry with a paper towel, season, grill on med/high heat for 4 to 5 mins per side.
3. Garnish w finely chopped chili if you like, dry roasted sesame seeds, eat.
Image credit @todayshow; recipe inspiration @mikedaniel21
"Leftovers" Chicken Salad
INGREDIENTS
leftover chicken
1 red pepper
1 handful of snow peas
1 green onion
3 sprigs of cilantro
1 tbps soy sauce
1 tbps sesame oil
1 tbps honey
1 tbps SPICY TANGY FUNKY
1 tbps apple cider vinegar
In a bowl add finely cut red peppers, snow peas, green onion and cilantro. Whip up a dressing using the identical ingredients you used for the marinade except instead of ⅓ cup of soy use 1 tbsp (1 tbsp of all ingredients). Dress your salad, add your chicken and garnish with extra cilantro and roasted sesame seeds.
Contributed by: Image credit @todayshow; recipe inspiration @mikedaniel21