Ingredients for Asian Sticky Chicky
- 1 tablespoon sesame oil
- 1½ pounds boneless skinless chicken thighs
- 1 clove garlic, minced
- 2 tablespoons rice vinegar
- Water
- ½ cup soy sauce
- Brown Sugar
- Chinese Five Spice Powder
- 2 tablespoons chopped scallion
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How to Make Asian Sticky Chicky
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- 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).
- 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.
- Bring the mixture to a boil, stirring constantly.
- Reduce heat to low, cover, and simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.
- Remove the lid, increase heat to medium, and turn the chicken thighs to coat them in the sauce.
- Continue to cook uncovered, stirring occasionally, until the sauce has thickened to a sticky glaze (about 5-7 minutes). Watch carefully to prevent burning.
- Remove from heat and garnish with 2 tablespoons of chopped scallions before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
28g
Fat
9g
Carbs
3g
