*** Honey-Ginger Chicken Thighs with Brown Rice and Veggies

• 2 Tbsp ginger root, freshly grated
• 2 cloves garlic, minced
• 1/2 cup hoisin sauce
• 1/2 Tbsp orange juice
• 2 Tbsp soy sauce
• 1/4 tsp black pepper
• 1 lb boneless, skinless chicken thighs, uncooked, trimmed of fat, cut into about 36 chunks
• 2 tsp honey
• 1 Tbsp scallions, fresh, minced for garnish
• 1 1/3 cups brown rice, uncooked
• 2 2/3 cups water (for rice)
• 1 red bell pepper, diced
• 1/4 onion, finely diced
• 8 oz sliced mushrooms

Marinade:

Trim fat from chicken pieces and cut chicken into chunks, mince garlic, and grate ginger root. In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce, and pepper. Add chicken and turn to coat with marinade. Cover bowl and refrigerate for 3 to 4 hours.

Cooking:

Start brown rice in a rice cooker. If using wooden skewers, soak 12 in water for 30 minutes (or use metal). Preheat oven to 375. Line a roasting pan with aluminum foil to catch dripping and place a wire rack over prepared pan.

While waiting for the oven to preheat, dice the bell pepper and onion, and slice the mushrooms.

Remove chicken from marinade, reserving the leftover marinade. Thread the chicken evenly onto the 12 skewers (about 3 pieces each). Cook chicken on roasting pan for 10 minutes.

Meanwhile, spoon reserved marinade into a small saucepan. Stir in the honey. Bring to a rolling boil over high heat. Boil at least 1 minute to kill any bacteria.

Also, heat a tsp of oil in a large skillet over medium heat, and cook the onion, bell pepper, and mushroom to desired doneness.

Once the chicken has cooked for 10 minutes, pull it out of the oven, brush generously with the boiled marinade, flip the skewers, brush again and return to the over until the chicken is done, about 10 more minutes.

Mix the onion, bell pepper, and mushrooms with the brown rice, and top with the chicken skewers and any leftover boiled marinade. Garnish with scallions.

Makes 6 servings, 10 WW PointsPlus each.