Taste of Home
Sticky Asian Chicken
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
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
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1 tablespoon canola oil
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6 boneless skinless chicken thighs (about 1-1/2 pounds)
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1/3 cup soy sauce
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1/3 cup white wine or reduced-sodium chicken broth
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3 tablespoons sugar
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3 garlic cloves, minced
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1 tablespoon cornstarch
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3 tablespoons water
Directions
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1.
In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.
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2.
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.
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3.
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.
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