Honey-Lemon Chicken Thighs

1. 1

   Grate 1 tsp of zest from the lemon, and press 1 tbs of juice.

2. 2

   Combine the zest and juice with stock, honey, and soy sauce.

3. 3

   Heat oil in a large wok with a cover and brown the thighs.

4. 4

   Remove the thighs from oil and add the onion; saute until soft.

5. 5

   Add the rice, pepper, and broth mixture; top with the browned thighs.

6. 6

   Cover and simmer for 30 minutes or until the liquid is absorbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.