Ingredients:

  • 4 boneless, skinless chicken thighs (approximately 1.5 lbs / 680 g)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil (30 mL)
  • 1 cup dry sherry (240 mL)
  • ¼ cup honey (85 g)
  • 2 tablespoons soy sauce (30 mL)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (5 g)
  • ½ cup sliced almonds, toasted (75 g)
  • 2 green onions, finely chopped

Instructions:

  1. Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and sear for 5-6 minutes until golden brown. Flip chicken and cook for an additional 5-6 minutes until cooked through (internal temperature should reach 165°F / 74°C). Remove from pan and set aside.
  3. In the same skillet, add garlic and sauté for 30 seconds. Pour in dry sherry, honey, soy sauce, and thyme. Stir well. Bring the mixture to a gentle boil, then reduce heat and simmer for about 5 minutes or until slightly thickened.
  4. Return the chicken to the skillet, coating well in the sauce. Cook for an additional 2-3 minutes to allow flavors to meld.
  5. Remove from heat. Garnish with toasted almonds and chopped green onions. Serve immediately while hot.