Wednesday, February 10, 2016
Better than Take-out. Asian Sticky Chicken
I've been experimenting with some Asian, Indonesian and Thai dishes lately. This was an experiment (not from a recipe) that turned out remarkably tasty (and is pretty low in fat and calories compared to the traditional orange chicken type dishes) so Partner in Grime said I should post.
1/3 cup orange juice
2 Tablespoons water
2 Tablespoons reduced sodium soy sauce
1 Tablespoon rice wine vinegar
1/4 cup packed brown sugar
2 Tablespoons tomato sauce
1/4 teaspoon honey
4 teaspoons minced jarred garlic
1/4 teaspoon crushed red pepper
1/4 teaspoon Chinese Five Spice Powder (I use Penzey's)
Mix and set aside.
In a Tablespoon or two of olive oil brown 8 chicken drumsticks in a pan on medium high heat for 8- 10 minutes per side, until lightly brown. Remove from pan and pour off any oil or dripping and wipe down pan with a paper towel. Add chicken back to pan, pour sauce over top and cook on a low/medium simmer, covered, until chicken is 165 degrees F, internally (for these pieces, fresh from the local butcher, it was 8 minutes in the pan per side, then 45 minutes on a low simmer).
Remove the chicken from the pan and keep warm. To the sauce add 2 teaspoons of cornstarch mixed with 2 Tablespoons of water. Raise temperature to a boil and whisk until sauce is thickened. Pour over chicken and serve.
Garnish with green onion and serve with some rice and some salad drizzled with rice vinegar or Asian dressing.
Posted by Brigid at 7:20 PM