Asian Glazed Chicken
• 3/4 cup J. Olive Co. Pineapple Balsamic
• 5 Tbsp honey
• 1/3 cup LITE soy sauce
• 1/3 cup J. Olive Co. Toasted Sesame Oil plus 1 tsp for greasing pan
• 1 1/2 Tbsp minced ginger
• 3-4 Tbsp garlic, minced, about 3 large cloves
• 6-8 boneless, skinless chicken thighs
• Sliced green onions or chopped cilantro to garnish, if desired
Whisk Pineapple Balsamic, honey, soy sauce, Toasted Sesame Oil, ginger, and garlic until smooth. Pour ½ cup of the marinade into a large plastic zipper bag. Place the rest into a saucepan. Place the chicken thighs in bag with the marinade. Refrigerate for 1 hour, flipping the bag a few times during that time.
Preheat the oven to 425 degrees F. About 15 minutes before cooking the chicken, bring the remaining marinade in the saucepan to a boil over medium heat. Reduce heat and cook for 5 to 7 minutes, stirring often, to thicken the sauce. Remove chicken from bag; discard used marinade. Brush a 9×13-inch baking dish with Toasted Sesame Oil. Place chicken thighs in the dish (flatten them out a bit so they aren’t curled) and brush with 1/3 cup of thickened marinade from saucepan. Bake for 30 minutes. After 10 minutes, place several Tbsp of reduced marinade in a bowl. Baste chicken with marinade in bowl. The chicken is done when an instant-read thermometer inserted into a chicken thigh reads 165 degrees F. Let the chicken stand for 5 or 10 minutes loosely covered with foil. Meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes until it is warm. Serve the chicken with the marinade. Sprinkle with green onions or cilantro, if desired.
• 8 oz fresh noodles (thin whole-wheat noodles, regular spaghetti or soba)
• Water for boiling noodles
• 1 small cucumber, peeled, deseeded, cut into 2-inch length and julienned
• 1 Tbsp chopped scallions (opt)
• 2 Tbsp tahini paste plus 1 tsp J. Olive Co. Toasted Sesame Oil
• 1 Tbsp creamy peanut butter
• 1 1/2 Tbsps low salt soy sauce
• 1 tsp J. Olive Co. Pineapple Balsamic Vinegar
• 3 Tbsp J. Olive Co. Toasted Sesame Oil
• 1 Tbsp J. Olive Co. Chipotle EVOO
• 1/2 tsp ground black pepper or crushed Sichuan peppercorns (optional)
• salt to taste
In a pot of boiling water (with salt), cook noodles according to pkg instructions. Drain the noodles in a colander; rinse in cold running water. Let the noodles air dry for a few minutes in the colander.
Make the Sesame Sauce. Mix well and set aside. Adjust sauce to taste.
In a large mixing bowl, spoon the Sesame Sauce over the noodles, cut cucumbers and scallions and toss to mix. Refrigerate at least 15 minutes to let the flavors develop. This dish is even better the second day when the flavors have had a chance to blend.
Picture courtesy of and Recipe modified from Flying Olive