Korean-Style Chicken Ww

Name: Korean-Style Chicken Ww
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 scallions, chopped; 3 tablespoons mirin, rice wine; 2 tablespoons rice vinegar; 2 tablespoons sugar; 2 tablespoons low sodium soy sauce; 2 teaspoons dark sesame oil, divided; 1/2 teaspoon crushed red pepper flakes; 4 boneless skinless chicken thighs, 1/4 lb. each; 1/2 cup reduced-sodium chicken broth, reduced sodium

(2)

Recipe by Oolala

From Weight Watchers "Everyone Loves Chicken" cookbook. It is 5 pts. per serving (1 chicken thigh). Tip: For added flavor, prick chicken all over with the tip of a sharp knife and marinate for 24 hours.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

scallions, chopped
3

tablespoons mirin, rice wine
2

tablespoons rice vinegar
2

tablespoons sugar
2

tablespoons low sodium soy sauce
2

teaspoons dark sesame oil, divided
¹⁄₂

teaspoon crushed red pepper flakes
4

boneless skinless chicken thighs, 1/4 lb. each
¹⁄₂

cup reduced-sodium chicken broth, reduced sodium

DIRECTIONS

Combine the scallions, mirin, vinegar, sugar, soy sauce, 1 tspl. of the oil, and the crushed red pepper flakesin a zip closed bag; add the chicken and seal (removing all the air in the bag).
Turn to coat the chicken; refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
Lift the chicken from the marinade and pat dry with paper towels.
Discard the marinade.
Heat the remaining 1 teaspoons of oil in a large nonstick skillet over medium heat.
Add the chicken and cook until lightly browned, about 2 minutes per side.
Add the broth; bring to a boil.
Reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes.
Turn the chicken to coat in the liquid.

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