Ingredients

• 6 bone-in, skin-on chicken thighs (or drumsticks)
• 2 tbsp avocado or sesame oil
• 1 onion (sliced)
• 4 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• ½ cup low-sodium soy sauce
• ¼ cup dark soy sauce (for deeper flavor)
• ¼ cup rice vinegar
• 2 tbsp honey or brown sugar
• 1 cup chicken broth or water
• 2 tbsp oyster sauce
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)
• 2 star anise pods (optional, for extra depth)
• 1 cinnamon stick (optional, for warmth)
• 1 cup baby carrots (optional)
• 1 bunch bok choy (halved)
• 2 green onions (chopped, for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions

1. Sear the Chicken:

   • Heat the Platinum Jumbo Gourmet Skillet over medium heat.
   • Add 1 tbsp oil and sear the chicken, skin-side down, until golden brown (about 5 minutes per side). Remove and set aside.

2. Sauté Aromatics:

   • In the same skillet, add the remaining 1 tbsp oil, then stir in onions, garlic, and ginger. Cook until fragrant (about 2 minutes).

3. Prepare the Braising Liquid:

   • Pour in soy sauce, dark soy sauce, rice vinegar, honey, chicken broth, oyster sauce, black pepper, and red pepper flakes.
   • Add star anise and cinnamon stick, if using. Stir to combine.

4. Braise the Chicken:

   • Return the seared chicken to the skillet, skin-side up.
   • Cover with the dome lid and reduce heat to low. Let it simmer for 40 minutes, turning the chicken halfway through.

5. Add Vegetables:

   • In the last 10 minutes, add baby carrots and bok choy. Let them cook until tender but still vibrant.

6. Finish & Serve:

   • Discard star anise and cinnamon stick.
   • Garnish with green onions and sesame seeds.
   • Serve with steamed jasmine rice or garlic noodles.