Sticky Asian Chicken

Name: Sticky Asian Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 1 tablespoon canola oil; 6 boneless skinless chicken thighs (about 1-1/2 pounds); 1/3 cup soy sauce; 1/3 cup white wine or reduced-sodium chicken broth; 3 tablespoons sugar; 3 garlic cloves, minced; 1 tablespoon cornstarch; 3 tablespoons water

As a working mom with three children, I need dishes that hit the spot and come together fast. I double this Asian-style chicken because leftovers are awesome. —Jennifer Carnegie, Lake Oswego, Oregon

Ingredients

1 tablespoon canola oil
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/3 cup soy sauce
1/3 cup white wine or reduced-sodium chicken broth
3 tablespoons sugar
3 garlic cloves, minced
1 tablespoon cornstarch
3 tablespoons water

Directions

In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.
In a small bowl, mix soy sauce, wine, sugar and garlic; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170°. Remove chicken; keep warm.
Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken.

Nutrition Facts

1 chicken thigh with 1 tablespoon sauce: 229 calories, 11g fat (2g saturated fat), 76mg cholesterol, 881mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 23g protein.

Originally published as Sticky Chicken in Simple & Delicious August/September 2016

Reviews

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Average Rating:

shannondobos

Aug 3, 2016

This recipe was absolutely delicious, and I will definitely be making it again. I followed the recipe exactly as written, but next time I will use low sodium soy sauce, purely to make it a bit more healthy. The kids also loved the sauce. I agree with the previous reviewer - some stir fried veggies would be awesome with this!
AllisonO

Jul 26, 2016

This is a great take-out-style dish that you can make just as quickly (and less expensively!) at home! I used boneless, skinless chicken breasts instead of thighs, and the dish turned out really well. I would suggest using a low-sodium soy sauce or adding a bit of extra sugar, as the results were a little more salty than I prefer. I also suggest doubling the sauce part of the recipe as you'll want to use it over rice and serve extra with the chicken. The next time I make this, I plan to add some stir-fry veggies to the sauce.