Asian Glazed Chicken Thighs

Name: Asian Glazed Chicken Thighs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1/4 cup rice vinegar; 3 tablespoons reduced-sodium soy sauce; 2 tablespoons honey; 2 teaspoons canola oil; 4 boneless skinless chicken thighs (about 1 pound); 3 garlic cloves, minced; 1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger; Toasted sesame seeds, optional

Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. —Carole Lotito, Hillsdale, New Jersey

Ingredients

1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 teaspoons canola oil
4 boneless skinless chicken thighs (about 1 pound)
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
Toasted sesame seeds, optional

Directions

In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides.
Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°.
Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.

Nutrition Facts

1 serving: 247 calories, 11g fat (2g saturated fat), 76mg cholesterol, 735mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Originally published as Asian Braised Chicken Thighs in Simple & Delicious December/January 2016

Reviews

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Average Rating:

caroleanderson

May 31, 2018

This is excellent recipe for something different for chicken. Everyone liked it and I will definitely make it again. Because we like our food on the spicy side I added 1 tablespoon of sriracha sauce. The sauce thickened up very nicely.
Loiscooks

Mar 16, 2018

Excellent! I used boneless chicken thighs. When I saw these cooking in the pan, I wasn't sure they would be that good, but they were excellent. Thanks for the great recipe!
justmbeth

May 31, 2016

I took previous advice and doubled sauce. I was also impatient in waiting for the sauce to thicken so I added a sprinkle of cornstarch. Tasty...will make again.
Jeanine Lau

Apr 16, 2016

Great Recipe it was easy to make. I used the chicken thighs and everyone loved it. It was a very tasty dish. I actually doubled the glaze ingredients to make more. Everyone enjoyed the meal. I served it with rice noodles and broccoli. It was wonderful and the left overs were even better. This is a recipe I'll make often.
bethiemac

Mar 13, 2016

Try this, you won't be disappointed!! I didn't have chicken thighs, so I used chicken breasts and I cut them up a bit. I thought the glaze needed more liquid, so I added some chicken broth. I also took out the chicken when it was done. So then, the glaze was too thin. So I just kept on boiling it, stirring almost constantly, basically making a reduction (I think that's the right term.) I would like more glaze though-I'd maybe double the glaze ingredients. Delicious!!! I served it with basmati rice and broccoli.