Prep Time: 10 m. • Marinade Time: 30 m. • Cook Time: 30 m.
Serves: 3-4
Ingredients:
4 Bone-in Chicken Thighs (skin on or off)
2 Tbsp Soy Sauce
2 Tbsp Honey
1 Tbsp Oyster Sauce
4 cloves Garlic (minced)
1 tsp Sesame Oil
1 cup Chicken Broth
1 cup Broccoli Florets
1/2 cup Shredded Carrots
1 cup Arugula
1 cup Mushrooms, sliced
Instructions:
1. Marinate the Chicken In a bowl with the following ingredients. Pour over chicken thighs and marinate for at least 30 minutes, preferably 2–4 hours (overnight also works).
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp oyster sauce
4 minced garlic cloves
1 tsp sesame oil
2. Sear the Chicken.
Set the Claypot Cooker to Sear/Sauté High.
Add a small splash of oil (if desired), then place the chicken skin-side down.
Sear for 4–5 minutes until golden. Flip and sear the other side for 2–3 minutes.
3. Add Veggies & Pour Marinade.
Add the broccoli florets, mushrooms, and carrots on top of the chicken.
Pour in the reserved marinade and 1 cup chicken broth evenly over the veggies.
4. Steam & Simmer.
Close the lid on your Claypot Oven and change Mode to Sear/Sauté Low.
Cook for 12–15 minutes, letting the steam gently cook the chicken and veggies.
5. Add Arugula & Finish.
Open the lid, add arugula, and close for another 2 minutes to wilt.
Optionally simmer uncovered for 2–3 minutes to slightly reduce the sauce.
6. Serve or Meal Prep
Serve hot over rice or noodles, or portion into containers with the veggies and glaze spooned on top.
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