Careme

Ingredients

• Boneless Skinless Chicken Thighs 1 lb 4.49
• Bok Choy 1 lb 2.49
• Spaghetti Squash 1 lb 1.49
• Green Onions 1 each 1.50
• Ginger Root 1 lb 4.99
• Garlic 1 ct 1.50
• Fresh Organic Limes - Each 1 each 1.29
• pantry: neutral oil 1 tablespoon
• pantry: soy sauce 3 tablespoons
• pantry: honey or brown sugar 1 tablespoon
• pantry: rice vinegar 1 tablespoon
• pantry: sesame oil 1 teaspoon
• pantry: black pepper to taste
• pantry: salt to taste
• pantry: red pepper flakes pinch

Instructions

1. Preheat the oven to 425°F. Halve 1 pound spaghetti squash lengthwise, scrape out the seeds, and cut into 2 or 4 manageable pieces for faster roasting. Rub the cut sides with a little neutral oil and season lightly with salt. Place cut-side down on a sheet pan and roast until tender enough to scrape into strands, about 25 to 30 minutes.
2. While the squash roasts, pat 1 pound boneless skinless chicken thighs dry. In a bowl, mix 3 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger from the 1 pound ginger root, 2 minced garlic cloves from the 1 whole garlic, and a pinch of red pepper flakes. Reserve half the mixture for glazing and toss the chicken thighs with the other half.
3. Trim 1 pound bok choy and slice it lengthwise into halves or quarters depending on size, keeping the cores attached so it stays attractive. Thinly slice 1 green onion, separating whites and greens. Cut 1 lime into wedges.
4. Heat a large skillet over medium-high heat with 1 tablespoon neutral oil. Add the marinated chicken thighs smooth-side down and sear until browned, about 4 to 5 minutes. Flip the chicken thighs, reduce heat to medium, and cook 4 to 5 minutes more until nearly cooked through.
5. Pour in the reserved soy-ginger glaze and add the white parts of the sliced green onion. Turn the chicken thighs in the glaze and cook 1 to 2 minutes until lacquered and shiny. Transfer the glazed chicken thighs to a plate to rest briefly.
6. In the same skillet, add the halved bok choy cut-side down. Spoon in 2 tablespoons water and cover for 1 minute to steam-braise. Uncover, season lightly with black pepper, and cook another 1 to 2 minutes until the bok choy is tender-crisp and glossy.
7. Scrape the roasted spaghetti squash into strands with a fork. Toss the strands with a squeeze of lime juice and a pinch of salt. Twirl the squash strands into a loose mound on each plate, lean the glazed chicken thighs partly over the squash, and arrange the bok choy beside them with the greener leafy tops facing upward. Spoon any extra glaze over the chicken and scatter the sliced green onion greens over the top.
8. Serve with lime wedges on the side. Optional wine pairing: Riesling for a touch of off-dry balance or Sauvignon Blanc for a fresher, greener contrast.