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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I always use skinless, boneless chicken thighs for this. The breasts are just to dry for this recipe. Ingredients:
1 tablespoon sesame oil |
2 -3 lbs boneless skinless chicken thighs |
2 garlic cloves, minced |
1/3 cup rice wine, not rice wine vinegar |
1/3 cup water |
1/3 cup reduced sodium soy sauce |
3 tablespoons brown sugar |
1/2 teaspoon chinese five spice powder |
2 scallions, chopped on the diagonal for garnish |
Directions:
1. Heat sesame oil in a skillet over medium-high heat.
2. Add chicken thighs to the skillet. Quickly brown on both sides.
3. Add all remaining ingredients except the chopped scallions.
4. Bring just to a boil.
5. Reduce heat. Cover and gently simmer for about 30 minutes.
6. Remove lid and turn over thighs. Continue to cook uncovered until sauce is a thick glaze. This may take only a few minutes. Careful not to let it burn.
7. Place on a platter or plates and sprinkle with the scallions.
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