Asian Sticky Chicky Recipe

Ingredients for Asian Sticky Chicky

• 1 tablespoon sesame oil
• Boneless Skinless Chicken Thighs
• Garlic Cloves
• Rice Wine
• Water
• Reduced Sodium Soy Sauce
• Brown Sugar
• Chinese Five Spice Powder
• Scallions

How to Make Asian Sticky Chicky

1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
2. Add 1.5 lbs of boneless, skinless chicken thighs to the skillet and cook until browned on both sides (about 3-4 minutes per side).
3. Add 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 1 teaspoon grated ginger, 1 clove minced garlic, and 1/4 cup chicken broth to the skillet.
4. Bring the mixture to a boil, stirring constantly.
5. Reduce heat to low, cover, and simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.
6. Remove the lid, increase heat to medium, and turn the chicken thighs to coat them in the sauce.
7. Continue to cook uncovered, stirring occasionally, until the sauce has thickened to a sticky glaze (about 5-7 minutes). Watch carefully to prevent burning.
8. Remove from heat and garnish with 2 tablespoons of chopped scallions before serving.