Delicious Weeknight Thai Chicken Recipe
of baby carrots
tbsp. of McCormick Thai seasoning
Salt and Pepper
In a large sealed tight container add your chicken thighs and evenly coat with Thai seasoning, salt and pepper and place in your refrigerator for 2 hours to marinate
In cast iron skillet add 3 tbsp. of olive oil and place on your stovetop at medium heat to high heat.
Once the oil is bubbling add your chicken thighs cook on high for 7 minutes until the thigh skin looks crispy then rotate and cook for another 7 minutes.
Now reduce your heat to medium and cook on both sides for an additional 5 minutes each to insure its completely cooked
Pull the chicken out of the pan and place to the side
Add your broccoli and carrots to the pan with your chicken drippings and salute for 12 minutes on medium heat – stirring often
Season your vegetables with salt and pepper and 1 tbsp. of thai seasoning
Turn off your heat on your stovetop and place the chicken back in the skillet.
Garnish with Parsley