Prep 5 mins
Cook 35 mins
I always use skinless, boneless chicken thighs for this. The breasts are just to dry for this recipe.
- Heat sesame oil in a skillet over medium-high heat.
- Add chicken thighs to the skillet. Quickly brown on both sides.
- Add all remaining ingredients except the chopped scallions.
- Bring just to a boil.
- Reduce heat. Cover and gently simmer for about 30 minutes.
- 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.
- Place on a platter or plates and sprinkle with the scallions.
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.
This went from 3 to 5 (from the salt lover - even using salt reduced soy it got a 5) but from the cook it got a 3 and the other two dinner participants an 3 and 4. From the cooks point of view I used about 1K of chicken breast which I cut up to about skinless thigh size and then followed the recipe but about 5 minutes before the 30 minutes finished I removed the lid as there was so much liquid there and upped the heat to reduce but toughened the chicken a little and well sorry it was not sticky chicken as I know it from chinese restaurants (still trying to replicate at home) but the sauce was flavourable and nice over the steamed rice and seemed to sticky up a little on cooling. Served with spring onions/scallions and some toasted sesame seeds, rice and steamed vegetables. Thank you *Parsley*
This was very easy to throw together after work. I used chicken thighs and the meat was so tender. The spice flavor was on the subtle side, so may try doubling it next time. Thanks for a quick and easy recipe.