diced green onions & sesame seeds as garnish*optional
Place chicken thighs between two pieces of wax paper. With a meat mallet, pound thicker areas of thigh meat to an approximately 1/2 inch thickness or so meat is all the same thickness. (This is an optional step. By doing so marinating and cooking time will be less.)
Lay pounded thighs in a large glass casserole dish and set aside.
In a medium size bowl whisk together oils, soy sauce, honey, Sriracha, ginger, garlic, chili pepper flakes and Chinese five-spice.
Pour marinade over chicken thighs and place in refrigerator to marinate for 1 hour for pounded thighs and 2 hours for regular thighs. Note: For extra flavorful chicken marinate overnight or up to 24 hours.
Once thighs are marinated, heat grill on medium-high heat. Grill chicken 10-12 mins per side or slightly charred and cooked through. Do not discard marinade.
While meat is grilling, bring a large pot of water, filled halfway, to a boil. In a separate smaller saucepan add marinade and chicken broth. Bring to a rolling boil for 2 mins stirring consistently. Set aside.
Clean and cut broccoli into florets. Once water is boiling, drop florets in and cook just until broccoli turns bright green- approximately 1-1 1/2 minutes. Drain in a colander.
Once chicken is cooked through, set on plate and let rest for 5 minutes. After resting cut into strips.
Serve chicken strips over cooked rice along side broccoli. Top with cooked marinade. Garnish with diced green onions and sesame seeds.
*Please use as many organic products as possible.* Chicken can also be baked in the oven at 400℉ for 20-30 minutes or until it reaches an internal temperature of 165℉.