Soy & Brown Sugar Sticky Chicken w/ Cilantro & Pistachios

A pan of hot, sticky sweet, tantalizing chicken topped with torn cilantro and chopped pistachio is THE best way to make yourself and everyone else happy for dinner tonight, I promise!

Ditch the take out!

Boneless chicken thighs offer the tenderest meat that absorb anything good your pour over them. They are forgiving and quite foolproof.

This is best made un a cast iron skillet.

The sticky sauce is where it's at and it's easy peasy to make.

Serve this up with some steamed broccoli and cooked, fragrant Jasmine rice in deep bowls with chopsticks. ( a fork will be just dandy too)

Make plenty, because people are going to get greedy!

You Will Need---

2 lbs. of boneless, skinless chicken thighs

A cast iron skillet

2 tbsp. olive oil

For the Sauce--

1 tsp. of sesame oil ( olive oil will do but I highly recommend sesame oil)

Sea Salt

Red Pepper flakes ( to taste, I do 1 tablespoon)

3 cloves of garlic, minced ( fresh, not from a jar)

1/2 cup of soy sauce

1/2 cup of brown sugar

2 tsp of white or red vinegar

1 tsp ground ginger

To thicken the sauce after--

1 tbsp. all purpose flour or cornstarch

Make the sticky sauce by whisking all of the ingredients and set aside.

In a hot skillet with a bit of olive oil, brown the chicken thighs until golden. 2 minutes each side.

Pour the sauce over the chicken and bake in the oven at 375 degrees.

Be sure to spoon the sauce over the chicken once or twice during cooking time.

Once the chicken is done, with tongs, remove the chicken thighs from the hot skillet.

Whisk in the flour or cornstarch to thicken the sauce. Turn off the heat.

With a fork, shred the chicken into large pieces and toss into the sauce making sure all the pieces are well coated.

Tear or chop the cilantro and add it to the top of the chicken and garnish with lots of crushed pistachios. Enjoy!