Asian Sticky Chicky

READY IN: 40mins
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Recipe by *Parsley*

I always use skinless, boneless chicken thighs for this. The breasts are just to dry for this recipe.

Top Review by ballarat

This was so easy. We used drumsticks - and loved it! Served it with rice and stir-fried bok choy. I added extra 5 spice as well as some fresh ginger. All in all an easy and quick dish with delicious results.

Ingredients Nutrition

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.

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