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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
5 1/2 to 6 pound(s) chicken thighs |
5 cup(s) low-sodium chicken broth |
2 cup(s) low-sodium soy sauce |
1 cup(s) packed light brown sugar |
3/4 cup(s) mirin |
8 clove(s) (medium) of garlic smashed and peeled |
4-inch piece of ginger sliced 1/2-inch thick and smashed |
1 teaspoon(s) freshly ground black pepper |
5 tablespoon(s) cornstarch dissolved in 5 tablespoons of water |
thinly sliced green onions for garnish |
Directions:
1. Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
2. Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove the heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.
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