Asian Sticky Chicky

Name: Asian Sticky Chicky
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

9 ingredients

7 steps

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

Directions

1

Heat sesame oil in a skillet over medium-high heat.
2

Add chicken thighs to the skillet. Quickly brown on both sides.
3

Add all remaining ingredients except the chopped scallions.
4

Bring just to a boil.
5

Reduce heat. Cover and gently simmer for about 30 minutes.
6

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.
7

Place on a platter or plates and sprinkle with the scallions.