Recipe by Hey Jude
This is a great 'after work' recipe for 2 people. My husband and I like this over rice with some steamed broccoli. I found this Ken Hom recipe in the Chicago Tribune last year.
Top Review by I'mPat
I really thought I would love this ricepe but it was good (the DM and DS devoured theirs) but there was something in the taste that left me puzzled and well thinking I have a beautiful piece of moist chicken but the taste is just not right (timing for the recipe is perfect).. Thank you Hey Jude for a recipe I will try again but with some tweeking to suit me, made for I Recommend on KateL's recommendation.
- 3⁄4 lb boneless skinless chicken thighs
- 1 tablespoon flour
- 1⁄2 cup fat-free low-sodium chicken broth
- 3 tablespoons rice vinegar
- 1 teaspoon Chinese five spice powder
- 5 garlic cloves, minced
- 2 tablespoons low sodium soy sauce
- 1⁄2 cup water
- 1 teaspoon canola oil
Directions See How It's Made
- Remove as much fat as possible from chicken thighs. Place flour on a plate and roll chicken in flour, shaking off excess. Mix chicken broth, vinegar, five-spice powder, garlic, soy sauce and water together in a small bowl.
- Heat oil in a wok or skillet over high heat until smoking. Brown chicken on all sides, about 2 minutes. Add sauce and lower heat to medium.
- Simmer 25 minutes, turning chicken a few times. Liquid should be just at the bubbling stage. The sauce will boil down to a glaze. Serve over rice.