Chicken:

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2 lb boneless skinless chicken thighs

1 tsp kosher salt, plus more as needed

½ tsp freshly ground black pepper

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Marinade:

2 Tbsp soy sauce

2 Tbsp fish sauce

3 Tbsp honey

3 garlic cloves, minced

½ Tbsp minced fresh ginger

Juice of ½ orange

2 tsp toasted sesame oil

1 Tbsp refined peanut oil

Finely grated zest and juice of 1 lime

3 Tbsp canned full-fat coconut milk

1 Tbsp cornstarch

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Baking:

Nonstick cooking spray

1 lb asparagus, tough ends trimmed, spears cut in half

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Serving:

Cooked rice of choice, warmed

Sesame seeds

Fresh cilantro leaves

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1. Pat the chicken thighs dry with paper towels and cut into 1½-2-inch pieces. Season with 1 tsp salt and ½ tsp pepper.

2. In a large bowl, whisk together the soy sauce, fish sauce, honey, garlic, ginger, orange juice, sesame oil, peanut oil, lime zest and juice, coconut milk, and cornstarch. Add the chicken and toss to coat. Let marinate at room temperature for 20-30 minutes, or in the refrigerator at least 2 hours and up to overnight.

3. Preheat the broiler and arrange a rack in the upper third of the oven. Lightly grease a large sheet pan or rimmed baking sheet with nonstick cooking spray.

4. Using a slotted spoon, scoop the chicken from the marinade and arrange on one side of the sheet pan in a single layer. Place the asparagus on the other side of the pan and season with some salt and pepper. Pour the marinade over everything. Broil, stirring halfway through, until the chicken is cooked through, the asparagus is nicely browned, and the sauce has thickened slightly, 10-12 minutes. Serve over rice and garnish with the sesame seeds and cilantro.

Tags: asian, asparagus, chicken, cookbook, dinner, foodbetweenfriends, food-between-friends, food between friends, main, onepot, one-pot, one pot, quick, sheetpan, sheet-pan, sheet pan, veg

Gluten-free version: