Marinated Chicken Thighs With Warm Kale Salad

  • Difficulty: Medium
  • one hour
  • 2 servings

After you marinate the meat in a sweet marinade, it only takes a little while to actually cook the chicken thighs and the warm kale salad. Serve the dish with some cooked rice and a few crushed almonds, for an extra crunchy twist!

Ingredients Needed for Marinated Chicken Thighs With Warm Kale Salad

2 tablespoons of canola oil
3 tablespoons of fish sauce
3 tablespoons of brown sugar
2 garlic cloves, sliced
4 boneless chicken thighs
¼ cup vegetable oil
1 onion, julienne sliced
1 red chili pepper, sliced
3.5 ounces of kale, chopped
½ cup crushed almond (optional)

How to Cook Marinated Chicken Thighs With Warm Kale Salad

  1. Add the canola oil, fish sauce, brown sugar, and garlic to a bowl. Stir to combine the ingredients.
  2. Add the chicken thighs to this mixture and let them marinate for 30 minutes.
  3. Heat 3 tablespoons of vegetable oil in a skillet and add the chicken thighs. Fry the chicken thighs until well-done. Set them aside.
  4. Add the remaining vegetable oil to another skillet. Add the onion and red chili, then cook until the onion softens. Also, add the kale and cook it until it wilts.
  5. Serve the chicken thighs with cooked kale. If you want, sprinkle crushed almonds on top.

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