Asian Sticky Chicky

photo by I'mPat





- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 tablespoon sesame oil
- 2 -3 lbs boneless skinless chicken thighs
- 2 garlic cloves, minced
- 1⁄3 cup rice wine, NOT rice wine vinegar
- 1⁄3 cup water
- 1⁄3 cup reduced sodium soy sauce
- 3 tablespoons brown sugar
- 1⁄2 teaspoon Chinese five spice powder
- 2 scallions, chopped on the diagonal for garnish
directions
- 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.
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Reviews
-
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*
RECIPE SUBMITTED BY
*Parsley*
United States