Chicken Thigh Spareribs
Source of Recipe
unknown
Recipe Introduction
We love this chicken recipe. I don't know who it's from, but it's on a worn piece of paper in my recipe box. Very tasty, and so easy. The sauce gets thick and coats the chicken so nicely. You can control the heat by increasing or decreasing the amount of pepper flakes. I also like to add more garlic, about 5 cloves total. Good served with rice.
List of Ingredients
2 Tbs olive oil
8 skinless chicken thighs (I use boneless thighs)
1/2 cup water
1/3 cup low sodium soy sauce
1/3 cup brown sugar, firmly packed
1/4 cup white wine or apple juice
2 Tbs ketchup
1 Tbs cider vinegar
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes, more to taste
1/4 tsp ground ginger
1 Tbs cornstarch
1 Tbs water Recipe
1 In a large skillet, heat the oil.
2 Add the chicken and brown on both sides, for about 6-7 minutes.
3 Set aside cornstarch and the 1 tbsp water.
4 In a mixing bowl, combine the remaining ingredients and add to the chicken in the skillet.
5 Bring to a boil, cover and reduce heat, simmer for 20 minutes.
6 In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.
Servings: 4
Cooking time: Approx 35 minutes
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