Soy and Mango Vinegar Marinated Chicken Thighs with Sugar Snap Peas
Today's post is brought to you by Nakano Rice Vinegar but all opinions are 100% mine.
This is one of those recipes that will quickly become a staple. We have eaten it three times since I first made it and given that there are only 5 minutes of hands on prep, it's easy enough for almost any night. Plus the leftovers are delicious in salads, lettuce wraps, and Asian inspired tacos. Did I mention it all cooks in one dish, you can use almost any veggies, and if you use foil there is basically no clean up? Love that.
So now let's talk about the secret sauce that makes this chicken so so good. It's actually a really simple combination of soy sauce, mango seasoned rice vinegar, garlic, cilantro, and black pepper. That's it. But let's talk about this vinegar for a minute because it's the real star.
The Mango Seasoned Rice Vinegar from Nakano is bright, packed with flavor, and brings a subtle sweetness to the dish without added sugar. It is a subtle mango flavor that can be amped up by serving the chicken with a simple mango salsa to really bring out the mango notes in the marinade. This vinegar is seriously delicious. I love using it in marinades, homemade salad dressings, quick pan sauces, and simple dishes like this one pan marinated chicken. Nakano also makes many other delicious seasoned vinegars with flavors like citrus, basil and oregano, roasted garlic, and red pepper. It's the perfect low calorie way to add flavor and something I use all the time when I cook.
Soy and Mango Vinegar Marinated Chicken Thighs with Sugar Snap Peas
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Ingredients
- 1.33 lbs. boneless skinless chicken thighs
- 1/4 cup low sodium soy sauce
- 3 tbsp. Nakano Mango Seasoned Rice Vinegar
- 1 tbsp. sesame oil
- 1/4 cup cilantro
- 2 U garlic cloves, minced
- 1/2 tsp. black pepper
- 1 lb. sugar snap peas
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Instructions
(Hide Photos)Combine the chicken, soy sauce, vinegar, sesame oil, garlic, cilantro, and black pepper. Marinate the chicken in this mixture overnight or for at least 4 hours.
Preheat the oven to 400 degrees. Cover a baking dish or sheet with foil. Add the chicken and marinade in one layer. Cook for 25 minutes or until chicken is fully cooked.
Turn the oven up to broil. Add the sugar snap peas to the pan and stir to coat with the marinade. Broil the chicken and vegetables for 4-5 minutes until vegetables are tender crisp and chicken browns.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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