Ingredients
▢2 lbs boneless skinless chicken thighs (around 10 thighs)
Honey Garlic Sauce
▢1/4 cup honey
▢1/4 cup reduced-sodium soy sauce
▢6 cloves garlic (minced)
▢2 tablespoons apple cider vinegar
▢2 teaspoons Worcestershire sauce
▢1 teaspoon sesame oil
To thicken
▢1 tablespoon corn starch
▢2 tablespoons water
Garnish
▢green onions
Instructions
Heat oven to 400°F.
Arrange chicken thighs in a deep 9 x 9-inch baking pan.
Shake together sauce ingredients and pour over the chicken. Bake for 30 minutes.
Stir together corn starch and water, then pour it over the baked chicken. Using a set of tongs. flip chicken around to distribute the cornstarch evenly in the sauce.
Return to the oven for another 15 minutes, until sauce is thick and bubbly and chicken is cooked through to 165°F.
To prepare ahead and freeze
Place all ingredients not marked 'after cooking' into a gallon-sized freezer bag.
Squeeze out as much air as possible, and freeze flat for up to 3 months.
To cook, thaw completely before cooking according to the directions above.