Do you know you can freeze chopped fresh herbs? I really hate to waste food and if I buy a bundle of fresh parsley or cilantro at the store, I want to use it all before it goes bad. If you have some in your vegetable drawer too, chop up the leaves and dump them directly into a airtight freezer safe container.
The herbs don’t even stick together once frozen and even retain a good bit of their beautiful color. Whenever you need a garnish or a few tablespoons of fresh herbs, check the freezer for your stash!
Ingredients
4 cloves garlic minced
1 tablespoon low-sodium soy sauce
1/4 cup honey
juice of 1 lime, about 1 1/2 tablespoons
pinch of salt
1/2 teaspoon fresh ground black pepper
2 teaspoons Sriracha dry seasoning, more or less to taste (or substitute your favorite seasoning blend)
1 3/4 to 2 pounds boneless, skinless chicken thighs (about 8 thighs) (chicken breasts work well too but need to cook longer)
1/2 tablespoon olive oil
1/4 teaspoon crushed chili pepper flakes (optional)
chopped fresh parsley for garnish
sliced lime wedges for serving
Instructions
Combine the garlic, soy sauce, honey, lime juice, salt and black pepper in a small bowl. Stir to combine, set aside.
Sprinkle both sides of the chicken thighs with the dry Sriracha seasoning blend.
In a large non-stick skillet over medium-high heat, add the olive oil and heat until shimmering. Once the skillet is hot add the chicken thighs in a single layer. Cook the chicken until browned on both sides, 4-5 minutes per side. Reduce the heat to medium and add the garlic lime sauce and cook the chicken, turning and stirring occasionally, until done all the through, 7-10 minutes. The sauce will thicken and caramelize and reduce slightly.
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