Sunday, 7 February 2016

Asian Sticky Chicken

Here is a quick and tasty dish from the "Best of Bridge" using skinless, boneless chicken thighs. It is very moist and flavorful. Serve with rice and stir fried vegetables and you will have supper served in no time.


Serves 4

8 chicken thighs, boneless and skinless

All-purpose flour

3 tablespoons vegetable oil

Salt and pepper

1⁄4 cup orange juice

3 tablespoons honey

3 tablespoons hoisin sauce

2 teaspoons rice vinegar (or cider)

1 garlic, minced

2 teaspoons ginger, minced

1 teaspoon cornstarch

1⁄4 cup sesame seeds, toasted (optional)

4 green onions, chopped


Preheat oven to 375.

Grease an 8" square baking dish.

Dust chicken with flour. In a skillet, heat oil over medium high heat.Sprinkle with salt and pepper.

Brown chicken and transfer to baking dish.

In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, ginger and cornstarch. Pour over chicken.

Bake for 15-20 minutes.

Flip chicken over, sprinkle with sesame seeds and bake for 15-20 minutes or until juices run clean when chicken is pierced.

Serve sprinkled with green onions.

Serve this dish with rice and stir fried vegetables.

Print Recipe:Asian Sticky Chicken

Sprinkle chicken with flour. I doubled my recipe.

Heat oil in frying pan over medium high heat. Cook chicken until nicely browned. Sprinkle with salt and pepper.

Turn chicken over and continue to brown.

Combine sauce ingredients .
Place browned chicken into a greased oven-proof dish. Pour sauce over chicken. Bake in 375 degree oven for 15-20 minutes. sprinkle with sesame seeds if you like. Flip chicken over and continue cooking for another 15-20 minutes.

Remove from oven and sprinkle with green onions.

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