ASIAN STICKY CHICKY

Asian Sticky Chicky image

I always use skinless, boneless chicken thighs for this. The breasts are just to dry for this recipe.

Provided by Parsley

Categories Chicken Thigh & Leg

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

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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

Steps:

Heat sesame oil in a skillet over medium-high heat.
Add chicken thighs to the skillet. Quickly brown on both sides.
Add all remaining ingredients except the chopped scallions.
Bring just to a boil.
Reduce heat. Cover and gently simmer for about 30 minutes.
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.
Place on a platter or plates and sprinkle with the scallions.

Nutrition Facts : Calories 254.7, Fat 8.2, SaturatedFat 1.8, Cholesterol 125.9, Sodium 605.7, Carbohydrate 9.3, Fiber 0.3, Sugar 7.1, Protein 30.8

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