Prep 10 mins
Cook 1 hr 30 mins
This recipe came from a school cookbook in Portland Oregon with some variations.
- 59.14 ml sugar
- 59.14 ml soy sauce
- 59.14 ml white wine
- 118.29 ml water
- 14.79 ml garlic, minced
- 8 chicken thighs (approx, I use boneless and skinless)
- Mix sugar, soy sauce, white wine, water, and garlic in 6 quart pan.
- Heat until sugar melts at medium heat.
- Add Chicken and Cover.
- Reduce heat so that it still simmers.
- Cook for 1 hour.
- Uncover and cook 30 minutes longer.
Tender chicken in a tasty sauce that unfortunately never got "sticky" for me. I used brown sugar instead of white sugar and sherry instead of wine, but still no stickiness. Oh well, even though the sauce was runny, it still tasted good- salty and sweet, which is always a great combo. Served over spinach fried rice.
Tasty morsels of meat to suit a WW supper, but not a beauty queen. The meat was succulent with a hint of sweetness. Note that your chicken won't include half the sauce calories unless you remove the chicken thighs at the end and reduce the sauce, for the sake of presentation. I turned over the thighs after the first hour, and at the end the exposed top had more color, yet it still was not sticky. To make the sauce stickier, I might try brown sugar instead of white, and dry sherry instead of white wine. Made for Please Review My Recipe tag game.
The flavour of this was very good! The chicken kind of boiled and didn't get sticky. I think I would brown the chicken and bake it uncovered next time. This would also be great as a marinade and grilled! We enjoyed this with Recipe #165449 for our ZWT6 meal! Thanks Lavender Lynn! :)