One-Pan Ginger, Garlic, and Lemon Chicken

Ingredients

• 700 g Boneless chicken thighs
• 2 Minced garlic (cloves)
• Minced ginger (a piece; quantity unspecified)
• 1 tbsp Honey
• 2 tbsp Soy sauce
• Salt, pepper, cumin, and onion powder (to taste)
• Bell pepper (quantity unspecified)
• Red onion (quantity unspecified)
• Oil (a small amount for sautéing; quantity unspecified)
• Sliced ginger (to add at the end; quantity unspecified)
• 1 Juice of 1 lemon
• 1 tbsp Sesame seeds

Steps

1. 1

   Season the boneless chicken thighs with salt, pepper, cumin, and onion powder, then add the minced ginger, minced garlic, soy sauce, and honey. Mix well until the chicken pieces are evenly coated with the marinade.

2. 2

   Heat a little oil in a large skillet, then add the red onion and bell pepper. Sauté until they develop some color and become fragrant, while keeping them firm and not fully cooked.

3. 3

   Temporarily remove the onion and bell pepper from the skillet, leaving the oil in it.

4. 4

   Place the marinated chicken pieces in the same skillet and leave them undisturbed until browned on the first side, so they do not release too much of their moisture.

5. 5

   Turn the chicken pieces over and let them brown, then stir them normally until fully cooked.

6. 6

   When the chicken is cooked, add the sliced ginger and toss it with the chicken.

7. 7

   Return the onion and bell pepper to the skillet and toss all the ingredients together twice, until combined.

8. 8

   Add the lemon juice and sesame seeds, and toss briefly until evenly distributed over the chicken and vegetables.

9. 9

   Serve the chicken hot with noodles or white rice.

Notes

The source did not specify the amounts of oil, vegetables, or ginger, or the cooking time and temperature; use enough oil for sautéing and cook the chicken until fully done.

Nutrition per serving

• main course
• chicken
• one-pan
• Middle Eastern
• easy
• dinner
• served with rice
• served with noodles