Pan-Seared Asian Lemon Ginger Chicken with Spring Vegetable Medley

Ingredients

• 4 pieces boneless chicken thighs, trimmed of excess fat
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons vegetable oil
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 2 tablespoons lemon juice, freshly squeezed
• 1 cup snow peas, trimmed
• 1 cup asparagus, cut into 2-inch pieces
• 1 cup carrots, sliced thinly
• 1 tablespoon honey
• 1 tablespoon sesame seeds, toasted

1. 01
   Season the chicken thighs with salt and freshly ground black pepper on both sides.
2. 02
   Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-6 minutes until golden and crispy.
3. 03
   Flip the chicken thighs and add minced ginger and garlic to the pan. Cook for an additional 5 minutes.
4. 04
   Stir in the soy sauce and lemon juice, allowing the flavors to meld and the sauce to slightly reduce, about 2 minutes.
5. 05
   Remove the chicken from the skillet and set aside, keeping warm.
6. 06
   In the same skillet, add snow peas, asparagus, and carrots. Drizzle with honey and sauté for 3-4 minutes until crisp-tender.
7. 07
   Return the chicken to the skillet, nestling it among the vegetables. Sprinkle with toasted sesame seeds.
8. 08
   Allow everything to heat through for 2 minutes. Adjust seasoning with salt and pepper to taste.
9. 09
   Serve hot, ensuring each plate gets a generous portion of both chicken and vegetables.