Green Onion Garlic Chicken
Green Onion Garlic Chicken
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 bunch green onions, cut into 2-inch pieces, plus extra thinly sliced for garnish
- 1 bulb garlic, halved lengthwise
- 6 garlic, cloves, minced
- 1 cup chicken broth
- 2 lime juice, from 2 limes
- 2 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
Instructions
- 1
Prepare the green onions: Cut the main bunch of green onions into 2-inch pieces. Thinly slice a few extra green onions for garnish and set aside.
⏱️ 3 min
- 2
Prepare the garlic: Halve the garlic bulb lengthwise. Mince the 6 additional cloves of garlic.
⏱️ 3 min
- 3
Prepare the liquid mixture: In a medium bowl, combine the lime juice, chicken broth, and soy sauce. Mix well and set aside.
⏱️ 2 min
- 4
Brown the chicken: Heat the 2 tablespoons of extra virgin olive oil in a large pan or Dutch oven over medium-high heat. Add the boneless, skinless chicken thighs to the pan. Brown the chicken for about 8 minutes on the first side, then flip and cook for another 5 minutes on the second side until nicely seared.
⏱️ 13 min
- 5
Sauté aromatics: Add the 2-inch pieces of green onions to the pan with the chicken. Cook, stirring occasionally, until they are wilted, ensuring they do not brown. Then, add the minced garlic and cook briefly, about 30 seconds to 1 minute, until fragrant.
⏱️ 4 min
- 6
Simmer chicken: Pour the prepared liquid mixture (lime juice, chicken broth, soy sauce) into the pan. Bring to a gentle simmer. Partially cover the pan and let the mixture simmer for 15 minutes. Remember to flip the chicken halfway through the simmering process to ensure even cooking.
⏱️ 15 min
- 7
Reduce sauce and shred chicken: Remove the lid from the pan. Using tongs or two forks, shred the cooked chicken directly in the pan. Continue to cook, stirring occasionally, allowing the sauce to reduce to your desired thickness.
⏱️ 5 min
- 8
Serve the shredded chicken and sauce over rice. Garnish with the extra thinly sliced green onions prepared earlier.
Kitchen Tools
Nutrition Facts (per serving)
Green Onion Garlic Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 bunch green onions, cut into 2-inch pieces, plus extra thinly sliced for garnish
- 1 bulb garlic, halved lengthwise
- 6 garlic, cloves, minced
- 1 cup chicken broth
- 2 lime juice, from 2 limes
- 2 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
Instructions
- 1
Prepare the green onions: Cut the main bunch of green onions into 2-inch pieces. Thinly slice a few extra green onions for garnish and set aside.
⏱️ 3 min - 2
Prepare the garlic: Halve the garlic bulb lengthwise. Mince the 6 additional cloves of garlic.
⏱️ 3 min - 3
Prepare the liquid mixture: In a medium bowl, combine the lime juice, chicken broth, and soy sauce. Mix well and set aside.
⏱️ 2 min - 4
Brown the chicken: Heat the 2 tablespoons of extra virgin olive oil in a large pan or Dutch oven over medium-high heat. Add the boneless, skinless chicken thighs to the pan. Brown the chicken for about 8 minutes on the first side, then flip and cook for another 5 minutes on the second side until nicely seared.
⏱️ 13 min - 5
Sauté aromatics: Add the 2-inch pieces of green onions to the pan with the chicken. Cook, stirring occasionally, until they are wilted, ensuring they do not brown. Then, add the minced garlic and cook briefly, about 30 seconds to 1 minute, until fragrant.
⏱️ 4 min - 6
Simmer chicken: Pour the prepared liquid mixture (lime juice, chicken broth, soy sauce) into the pan. Bring to a gentle simmer. Partially cover the pan and let the mixture simmer for 15 minutes. Remember to flip the chicken halfway through the simmering process to ensure even cooking.
⏱️ 15 min - 7
Reduce sauce and shred chicken: Remove the lid from the pan. Using tongs or two forks, shred the cooked chicken directly in the pan. Continue to cook, stirring occasionally, allowing the sauce to reduce to your desired thickness.
⏱️ 5 min - 8
Serve the shredded chicken and sauce over rice. Garnish with the extra thinly sliced green onions prepared earlier.