Ginger-Glazed Chicken
"This is a great recipe from Family Circle April 2007 issue. I serve it with fried rice and sugar snaps."
- Ready In:
- 39mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 boneless skinless chicken thighs (1 1/2 lbs)
- 2 tablespoons light soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon dried chili pepper flakes
- 1 tablespoon vegetable oil
- 1⁄4 cup sugar
- 2 tablespoons fish sauce
- chopped fresh cilantro, for garnish
directions
- Place chicken in a zip lock bag and add the soy sauce, HALF of the garlic, ginger and chile flakes. Toss to coat.
- Refrigerate for several hours or overnight.
- Heat oil over medium-high heat.
- Remove chicken from bag and discard marinade.
- Brown chicken on both sides for about 10 minutes.
- Lower heat and cook an additional 15 minutes until chicken is cooked through.
- Remove chicken to a plate.
- In same pan, over low heat, add sugar, the remaining garlic, ginger and chile flakes along with 2 tbsp water.
- Raise heat to med-high and cook until sugar melts and the sauce becomes thickened, about 2 minutes.
- Add fish sauce and any juices from the chicken plate. Cook another minute.
- Return chicken to pan and coat with sauce.
- Garnish if desired.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent! And easy! We really enjoyed this chicken dish and I'll be making it again. I used 12 boneless skinless chicken thighs with the same amounts of the other ingredients and it worked very well. I also slightly reduced the amount of sugar. The heat from the red pepper flakes was just right...a bit of zing but not hot. Thank you, Chill!
RECIPE SUBMITTED BY
Chill
Loudon, Tennessee
