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Export 19 ingredients for grocery delivery
Step 1
In a small food processor, blend all the ingredients for the lemongrass paste: 2 tablespoons Ginger, roughly chopped6-8 garlic cloves, lemongrass, honey, 2 tablespoons vegetable oil and 1 tablespoon kosher salt
Step 2
In a large bowl toss the chicken thighs with the lemongrass paste until they’re well-coated.Heat the remaining oil in a large skillet set on medium heat
Step 3
Cook the chicken in two batches so as not to overcrowd the pan
Step 4
Place half the chicken thighs in the hot skillet and leave undisturbed for five minutes
Step 5
Then, flip the chicken pieces and cook until the chicken is cooked through, about eight more minutes
Step 6
Repeat with remaining chicken thighs
Step 7
Check for doneness with an instant read thermometer, they are ready when the internet temperature reaches 165°F.While the chicken is cooking, combine all of the ingredients for the sriracha-brown sugar sauce in a sauce pan set over medium heat
Step 8
Bring to a simmer, and cook until the sauce thickens slightly—about ten minutes—then remove it from the heat
Step 9
The sauce will continue to thicken as it cools.In a small bowl, whisk together all of the ingredients for the scallion oil
Step 10
Serve the chicken drizzled with sriracha-brown sugar sauce and scallion oil.
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