Ingredients:
8 chicken thighs (wings or drumettes)
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
2 tbsp Olive Amelia Butter Olive Oil
1 1/2 tbsp Olive Amelia Ginger & Black Garlic Olive Oil
4 cloves minced garlic
1/3 cup Savannah Bee Tupelo Honey
1/3 cup chicken stock
2 tbsp Olive Amelia Umeboshi Plum White Balsamic Vinegar
1 tsp Olive Amelia Sesame Oil
Directions:
Place the chicken thighs in a bowl and add the cornstarch, salt, and pepper.
Toss the chicken in the mixture until fully coated.
Heat the Butter Olive Oil in a large skillet over medium-high heat.
Add the chicken thighs, and cook on one side until golden brown. (4-5 minutes)
Flip the chicken and cook for 2 minutes.
Remove the chicken from the skillet and set aside.
Sauce time!
Add the Ginger & Black Garlic Olive Oil and fresh minced garlic to the skillet.
Turn the heat down to medium-low to protect the garlic from burning.
Combine the Tupelo Honey, chicken stock, Umeboshi Plum, and Sesame Oil in a bowl and stir together.
Add the sauce to the pan.
Turn the heat up to bring the sauce to a boil.
Return the chicken to the skillet.
Simmer until the sauce reduces, thickens, and the chicken is cooked through. (4 minutes)
Serve over rice and top with fresh parsley and red pepper flakes.
