Description
This is a great 'after work' recipe for 2 people. My husband and i like this over rice with some steamed broccoli. I found this ken hom recipe in the chicago tribune last year.
Ingredients
- Boneless Skinless Chicken Thighs
- Flour
- Fat-free Low-sodium Chicken Broth
- Rice Vinegar
- Chinese Five Spice Powder
- Garlic Cloves
- Low Sodium Soy Sauce
- Water
- Canola Oil
Instructions
- Remove as much fat as possible from chicken thighs
- Place flour on a plate and roll chicken in flour, shaking off excess
- Mix chicken broth, vinegar, five-spice powder, garlic, soy sauce and water together in a small bowl
- Heat oil in a wok or skillet over high heat until smoking
- Brown chicken on all sides, about 2 minutes
- Add sauce and lower heat to medium
- Simmer 25 minutes, turning chicken a few times
- Liquid should be just at the bubbling stage
- The sauce will boil down to a glaze
- Serve over rice