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
Sticky Asian Chicken
Sticky Asian Chicken
Prep Time
10 min
Cook Time
15 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
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.
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