Spicy Thai Chicken

• 2 -3 lbs boneless skinless chicken thighs
• 4 garlic cloves, minced crushed
• 1/4 cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 lemon zest
• 1/2 lemon juice
• 2 tablespoons crushed red pepper flakes
• 1 teaspoon fennel seeds (add more or less to taste) or 1 tablespoon lemongrass (add more or less to taste)
• 1 tablespoon Thai red curry paste
• 1 teaspoon fish sauce
• 1 tablespoon fresh ginger, diced or 1 teaspoon dried ginger

1. Mix all ingredients in a zip log bag or bowl.
2. Remove excess fat from chicken and add to bowl.
3. Add chicken to bowl/bag and let marinate for 1 hour.
4. Place saute pan on med/high heat and wait until hot.
5. Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
6. Cook until chicken is cooked and sauce turns a darker color.
7. Remove cooked chicken and repeat from step 4/5 until all done.

chicken thighs, garlic, olive oil, soy sauce, honey, lemon zest, lemon juice, red pepper, fennel seeds, red curry, fish sauce, fresh ginger

Taken from www.food.com/recipe/spicy-thai-chicken-518938 (may not work)