Korean Roast Chicken Thighs
These were SO good! Moist, flavorful and falling off the bone. Definitely highly recommend this recipe!
Made this just like you see it in hibachi restaurants. I'll try to do a quick explanation:
Heat 2 Tbsp oil on medium-high in a wok, add chopped onions and garlic. Cook about 1-2 minutes until soft. Then add 2-3 beaten eggs and cook like you would scrambled eggs. Remove eggs and onion mixture from pan completely and set aside. Heat more oil in wok (about 1 Tbsp) and then add cooked rice (I used about 3-4 cups of leftover cooked rice) and peas (about 1/2 cup). Let rice and peas cook for about 5 minutes until some of the rice starts to get crispy, stirring occasionally. Then add enough soy sauce to coat the rice lightly, along with the egg & onion mixture. Stir fry for another couple of minutes and then serve.
Stir Fried Baby Bok Choy
The only thing I added to this recipe was to add a splash of soy sauce at the end. Really yummy!
This whole meal was a huge success, although definitely more of a Sunday night meal for us because of the time involved to cook the chicken. Plus, chicken thighs are super cheap so this is a really budget friendly meal!