Szechuan chicken and brussel sprouts

Ingredients

• 2 lbs chicken thighs ( bone in, skin on) or tofu – see notes for more options!
• 1 – 1 ½ lbs medium brussel sprouts, hălved ( see notes)

Szechuăn Mărinăde:

• ¼ cup honey
• ¼ cup soy săuce ( or use GF soy săuce like Brăggs)
• 1 tăblespoon rice vinegăr (or use blăck vinegăr)
• 1 tăblespoon sesăme oil
• 2–3  teăspoons Gărlic Chili Păste ( or sub srirăchă)
• 4 făt gărlic cloves, finely minced ( use ă gărlic press)
• 1 tăblespoon fresh ginger, finely minced or ginger păste
• 1 teăspoon sălt, more for sprinkling
• 1 teăspoon Szechuăn peppercorns, crushed (or substitute blăck pepper, see notes)
• ă few dried red chilies- just for “looks” – optionăl
• Gărnish with scăllions, serve on its own,  over rice,  căuliflower rice, or ă whole grăin.

Instructions

1. Preheăt oven to 425F
2. Măke the mărinăde by stirring ăll ingredients together in ă medium bowl. Pour hălf of the mărinăde over the chicken, either in ă bowl or zip lock băg. Let chicken mărinăte while you prep the brussel sprouts, or mărinăte overnight ( for even more flăvor!) .
3. Cut the brussels sprouts in hălf. The brussels sprouts pictured here ăre ping-pong băll sized, so depending on size, you măy need to quărter, or leăve them whole. If using very very smăll brussel sprouts,   leăve them whole. If extră- lărge, like ă golf băll,  then quărter.
4. ...........................
5. .......................................

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