Honey-Hoisin Chicken Thighs with Stir-Fried Kale
Ching He Huang's Honey-Hoisin Chicken Thighs with Stir-Fried Kale.TODAY, December 5th 2016.
Nathan R. Congleton / TODAY
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December is a busy time, between work and getting ready for the holidays. So, a quick, nutritious and delicious Chinese meal could get you back on track. In fact, this dish could even make a fuss-free Christmas dinner.

Chef's tips: Serve with a portion of brown rice. You can also use this marinade with pork ribs or pork tenderloin.


  • Honey-Hoisin Marinade

    • 2 cloves garlic, peeled and grated
    • 2 heaping tablespoons fresh root ginger, peeled and grated
    • 6 tablespoons hoisin sauce
    • 1/2 teaspoon dried chili flakes
    • 1 tablespoon dark soy sauce
    • 1 tablespoon light soy sauce
    • 2 tablespoons honey
    • 4 organic chicken thighs, skin-on, bone-in (for maximum flavor)
  • Kale Stir-Fry

    • 3 tablespoons peanut oil or rapeseed oil
    • 2 pinches sea salt flakes
    • 2 cloves garlic, peeled and minced
    • 1 heaping tablespoon ginger, peeled and finely grated
    • 3 spring onions, finely chopped
    • 1 red cayenne chili, seeded and finely chopped
    • 2 tablespoons hot vegetable or chicken stock
    • 1 large bunch dinosaur kale, sliced into 1-inch pieces (tough ribs discarded)


1. Place all the ingredients for the honey-hoisin marinade in a zip lock bag, place the chicken thighs in the bag, close the bag and give it a good mix. Marinade in the fridge for 1 hour.

2. Preheat the oven to 350°F. Remove the chicken from the fridge, transfer into a glass baking dish and bake for 25 minutes at 350°F.

3. While the chicken thighs are baking, prepare all the ingredients for the spicy green onion sauce and kale stir-fry.

4. Heat a wok over high heat and add the peanut oil. Season the oil with sea salt flakes and then add in the garlic, ginger, spring onion, and chili. Add 2 tablespoons of vegetable or chicken stock. Then remove from the heat to retain the flavor of the sauce.

5. Reheat the wok over high heat, add the dinosaur kale and add a small splash of water around the edges of the wok to create some steam. Toss, cooking for 2 minutes until tender but still al dente. Then toss in 1 tablespoon of the green onion sauce and toss well to coat (you can use the wok lid to help you). Spoon out a portion onto a serving plate with a serving of baked honey-hoisin chicken.

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Baked honey hoisin chicken with stir-fried kale: Make it in a wok!

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