Asian Glazed Chicken Thighs with Broccoli Quinoa Stir Fry
These Asian Glazed Chicken Thighs are sweet and salty. And easy! Only 3 ingredients in the marinade. I served them with quinoa and broccoli stir fried in the same pan. Yum!
  • 1 cup quinoa
  • 12 boneless, skinless chicken thighs (or 8 bone in chicken thighs with bones removed - these tend to be a bit bigger and have more meat). I actually used 4 very large boneless skinless chicken thighs, cut them in half with scissors and it was plenty. It really depends on the size of the thighs.
  • 1 tbsp olive oil
  • salt to season chicken thighs
  • 3 tbsp pure maple syrup
  • 3 tbsp apple cider vinegar
  • 3 tbsp soy sauce
  • 12 oz bag of frozen broccoli (or any stir fry vegetable combination)
  1. Cook quinoa according to package directions. I use chicken broth instead of water for more flavor. And set aside.
  2. Season chicken thighs with salt.
  3. Whisk maple syrup, soy, and apple cider vinegar in a small bowl.
  4. Heat olive oil in large saute pan on medium high heat.
  5. When oil is hot, add chicken thighs and brown on one side for 4 minutes then flip to the other side and cook 2 minutes or so.
  6. Add maple soy mixture to the pan and let it come to a boil.
  7. While mixture boils and reduces, flipping the chicken each few minutes to ensure that they are completely coated and move around pan to ensure glazing and coating for another 15 minutes.
  8. While chicken is finishing cook the frozen broccoli (or vegetables) in the microwave according to package directions. I always do less time than suggested so I don't over cook the vegetables (you will finish them in the pan).
  9. When the chicken is cooked completely through remove from heat and place on a plate.
  10. Add cooked quinoa and broccoli directly to the pan and stir fry for a few minutes in the remaining sauce from the chicken. I added Trader Joe's Soyaki to add more flavor and liquid (you can also use plain soy sauce or even make a little more of the 3 ingredient marinade for this recipe).
  11. Serve immediately with the chicken thighs.
Recipe by Sweet Hope Lifestlye at