Ginger-Glazed Chicken
A little sugar added to the ginger and garlic sauce helps glaze the boneless, skinless chicken thighs. Serve this Asian-inspired recipe with fried rice and steamed snow peas.
Ingredients
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8 boneless, skinless chicken thighs (about 1-1/2 pounds total)
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2 tablespoons light soy sauce
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1 tablespoon minced garlic
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1 tablespoon minced fresh ginger
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1 teaspoon dried chile flakes
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1 tablespoon vegetable oil
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1/4 cup sugar
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2 tablespoons Thai Fish Sauce (see note)
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Chopped fresh cilantro, for garnish
Directions
1.
Place chicken in a large bowl with soy sauce and half of the garlic, ginger and chile flakes. Toss well to coat; if desired, cover and refrigerate for several hours or overnight.
2.
Heat oil in a large, deep nonstick skillet over medium-high for a minute or so. Remove chicken from marinade (discard marinade) and add chicken to skillet; brown on both sides, turning occasionally for about 10 minutes. Lower heat and cook another 15 minutes or until chicken is cooked through. Remove chicken to a plate.
3.
Over low heat, add sugar, remaining garlic, ginger and chile flakes along with 2 tablespoons of water to the skillet. Raise the heat to high and cook, stirring occasionally, until sugar melts and the sauce thickens, about 2 minutes. Add fish sauce and any juices from chicken plate; cook another minute. Return chicken to skillet, turning several times. Garnish with cilantro, if desired.
Note
Thai fish sauce is available in the international aisle of the supermarket.
Nutrition information
Calories 295, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 166 mg, Sodium 1002 mg, Carbohydrate 14 g, Fiber 0 g, Protein 34 g.
Percent Daily Values are based on a 2,000 calorie diet
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