1/1 Photo of Soy-Glazed Chicken Thighs
Taken from 'Soups and Starters' cook book - Tasty Tip : Often overlooked, chicken wings are inexpensive and very flavourful, Served this way, with a sticky coating they make an ideal snack. Serve with finger bowls to clean sticky fingers.
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Units: US | Metric
- 900 g chicken thighs
- 2 tablespoons vegetable oil
- 3 garlic cloves, peeled and crushed
- 4 cm gingerroot, fresh peeled finely grated
- 125 ml soy sauce
- 3 tablespoons chinese rice wine (or dry sherry)
- 2 tablespoons clear honey
- 1 tablespoon soft brown sugar
- 2 dashes hot chili sauce (to taste)
- parsley (fresh)
- 1Heat a large wok and when hot add the oil and heat. Stiir-fry the chicken thighs for 5 minutes or until golden. Remove and drain on absorbent kitchen paper. You may need to do this in 2-3 batches.
- 2Pour off the oil and fat and, using absorbent kitchen paper, carefully wipe out the wok. Add the garlic with the root ginger, soy sauce, chinese rice wine or sherry and honey to the wok and stir well. Sprinkle in the soft brown sugar with the hot chilli sauce to taste, then place over the heat and bring to the boil.
- 3Reduce the heat to a gentle simmer, then carefully add the chicken thighs. Cover the wok and simmer gently over a very low heat for 30 minutes, or until they are tender and the sauce is reduced and thickened and gazes the chicken thighs.
- 4Stir or spoon the sauce occasionally over the chicken thighs and add a little water if the sauce is starting to become too thick. Arrange in a shllow serving dish, garnish with freshly chopped parsley and serve immediately.
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Nutritional Facts for Soy-Glazed Chicken Thighs
Serving Size: 1 (197 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 413.5
- Calories from Fat 246
- Total Fat 27.4 g
- Saturated Fat 6.9 g
- Cholesterol 126.0 mg
- Sodium 1533.4 mg
- Total Carbohydrate 10.2 g
- Dietary Fiber 0.2 g
- Sugars 8.3 g
- Protein 28.7 g
The following items or measurements are not included: