Baked Teriyaki-Style Chicken Thighs
Shiitake-Asparagus Stir-Fry
Ingredients
- 2½ Tbsp fresh orange juice
- 1 Tbsp coconut aminos
- 1 clove garlic, minced
- ½ tsp ground ginger
- ¼ tsp crushed red pepper
- 1 lb bone in, skin on chicken thighs, skinned
- 6 slices uncured bacon, halved
Instructions
- Combine orange juice, coconut aminos, garlic, ginger, and red pepper in a large zip-top plastic freezer bag. Add chicken; seal bag, and turn to coat. Chill 1 hour.
- Preheat oven to 375°F. Remove chicken from marinade, and discard marinade. Wrap each chicken thigh with 2 pieces of bacon. Place wrapped chicken on a foil-lined rimmed baking sheet.
- Bake 35 minutes or until chicken is done and bacon is crisp.
Side Dish Ingredients
- ½ lb asparagus, cut into 1 inch pieces
- 1 (3.5-oz) pkg shiitake mushrooms, sliced
- 1 Tbsp toasted sesame oil
- 1 small clove garlic, minced
- ¼ tsp salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Cook asparagus and mushrooms in hot oil in a skillet over high heat 4 minutes or until just tender. Stir in garlic, salt, and red pepper. Cook 1 minute.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
398
|
68
|
466
|
| Fat (g) | 29 | 5 | 34 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 27 | 2 | 29 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 575 | 198 | 773 |
| T. Sugs (g) | 2 | 2 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
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