Asian Sticky Chicken

This recipe is from “Bravo!” by The Best of Bridge.  I used chicken thighs but you could just as easily use chicken breasts that are pounded flat.  I served this dish with rice and stir fried vegetables.

Picture 2294

8 boneless skinless chicken thighs
All-purpose flour
1 Tbsp olive oil or vegetable oil
1/4 cup orange juice
3 Tbsp liquid honey
3 Tbsp hoisin sauce
2 tsp rice or cider vinegar
1 clove garlic, minced
2 tsp minced ginger root
1 tsp cornstarch
1/4 cup toasted sesame seeds
4 green onions, chopped

1. Preheat oven to 375F. Grease an 8-inch (20 cm) square baking dish.
2. Dust chicken with flour. In a skillet, heat oil over medium-high heat. Brown chicken and transfer to baking dish. 3. In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, ginger and cornstarch.
4. Pour over chicken. Bake for 15 minutes. Flip chicken over, sprinkle with sesame seeds and bake for 15 minutes or until juices run clear when chicken is pierced. Serve sprinkled with green onions.
SERVES 4

Advertisements

2 thoughts on “Asian Sticky Chicken

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s