Recipe by ciao
We love this chicken recipe. I don't know who it's from, but it's on a worn piece of paper in my recipe box. Very tasty, and so easy. The sauce gets thick and coats the chicken so nicely. You can control the heat by increasing or decreasing the amount of pepper flakes. I also like to add more garlic, about 5 cloves total. Great with rice and a steamed veggie, and the kids like it too.
Top Review by Kasha
This is fantastic, and even if the list of the ingredients is long, you probably have it all in your kitchen. I cut up a whole chicken, as that is what I had and made it with that, bones in, because I was too lazy to take them out! Fantastic! Makes a lot of really tasty sauce too, plenty to put over rice and maybe broccoli. Tastes rather Asian to me, no doubt because of the ginger. This is a definite, easy, winner! Would be good with just a heap of wings too, or any other pieces you would have.
- 2 tablespoons olive oil
- 8 skinless chicken thighs (I use boneless)
- 1⁄2 cup water
- 1⁄3 cup low sodium soy sauce
- 1⁄3 cup brown sugar, firmly packed
- 1⁄4 cup white wine or 1⁄4 cup apple juice
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 2 cloves garlic, minced
- 1⁄2 teaspoon crushed red pepper flakes, more to taste
- 1⁄4 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions See How It's Made
- In a large skillet, heat oil.
- Add chicken and brown on both sides, for about 6-7 minutes.
- Set aside cornstarch and the 1 tbsp water.
- In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
- Bring to a boil, cover and reduce heat, simmer for 20 minutes.
- In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.