Asian Sticky Chicky

Asian Sticky Chicky created by ImPat

I always use skinless, boneless chicken thighs for this. The breasts are just to dry for this recipe.

Ready In:
40mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Parsley
Contributor
@Parsley
Contributor
"I always use skinless, boneless chicken thighs for this. The breasts are just to dry for this recipe."
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  1. ballarat
    This was so easy. We used drumsticks - and loved it! Served it with rice and stir-fried bok choy. I added extra 5 spice as well as some fresh ginger. All in all an easy and quick dish with delicious results.
    Reply
  2. ImPat
    Asian Sticky Chicky Created by ImPat
    Reply
  3. ImPat
    Asian Sticky Chicky Created by ImPat
    Reply
  4. ImPat
    Asian Sticky Chicky Created by ImPat
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  5. ImPat
    Asian Sticky Chicky Created by ImPat
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