Pat the chicken thighs dry with a paper towel. This step is crucial as it helps achieve a nice sear. You want to ensure that the skin of the chicken is dry so it crisps up beautifully during cooking.
In a medium bowl, whisk together the soy sauce, honey, garlic, and ginger. Make sure the ingredients are well combined; this marinade is what will infuse the chicken with incredible flavor.
Place the chicken thighs in the marinade, ensuring they are well coated. Let them soak up those flavors for about 10 minutes. If you can, let them marinate longer for even better flavor.
Meanwhile, heat a skillet on medium-high heat. You want it hot enough to sear the chicken. The sound of the chicken hitting the pan should be satisfying; you’ll know you’ve got it right!
Add the marinated chicken thighs to the skillet. Sear the thighs for about 7 minutes on each side. Look for a golden-brown color on the outside; this means they’re getting that delicious crust.
Once cooked, set the chicken thighs aside on a plate and let them rest for 5 minutes. This resting period allows the juices to redistribute, ensuring that the chicken remains tender.
While the chicken is resting, bring a small pot of salted water to a boil. This will be used to steam the pak choi.
Add the pak choi to the boiling water and steam for about 2 minutes or until they are soft yet still vibrant green. You want them to maintain some crunch.
Plate the steamed pak choi alongside the sliced chicken thighs. Optionally, serve with a cup of cooked rice, which is perfect for soaking up any leftover sauce. Sprinkle with toasted sesame seeds for a finishing touch!
