Ken Hom's dead Easy Chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is a great 'after work' recipe for 2 people. My husband and I like this over rice with some steamed broccoli. I found this Ken Hom recipe in the Chicago Tribune last year. Ingredients:
3/4 lb boneless skinless chicken thighs |
1 tablespoon flour |
1/2 cup fat-free low-sodium chicken broth |
3 tablespoons rice vinegar |
1 teaspoon chinese five spice powder |
5 garlic cloves, minced |
2 tablespoons low sodium soy sauce |
1/2 cup water |
1 teaspoon canola oil |
Directions:
1. Remove as much fat as possible from chicken thighs. Place flour on a plate and roll chicken in flour, shaking off excess. Mix chicken broth, vinegar, five-spice powder, garlic, soy sauce and water together in a small bowl.
2. Heat oil in a wok or skillet over high heat until smoking. Brown chicken on all sides, about 2 minutes. Add sauce and lower heat to medium.
3. Simmer 25 minutes, turning chicken a few times. Liquid should be just at the bubbling stage. The sauce will boil down to a glaze. Serve over rice.
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