Tangy-Sweet Mango-Spiced Chicken

By mjohnmeyer

Ingredients

• 1-1/4 lbs. skinless, boneless chicken thighs
• 1/2 teaspoon chinese five spice powder
• 4 green onions, more for garnish, chopped
• 1 Tablespoon extra-virgin olive oil
• 1/2 cup chicken broth
• 1/2 cup mango jam
• 2 Tablespoons balsamic vinegar
• 1/2 teaspoon salt

Details

Adapted from noblepig.com

Preparation

Step 1

In a bowl, toss the chicken thighs together with Chinese five spice powder and salt.

In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5-8 minutes on each side, until browned and juices run clear. Transfer thighs to a plate and cover with foil to keep warm.

In drippings in skillet, on medium heat, cook chopped green onions until browned, about 3-4 minutes.

Stir in chicken broth, mango jam and balsamic vinegar; heat to boiling. Reduce heat to medium and reduce down until sauce is syrupy; about 4 minutes. Return the chicken thighs to the skillet and coat with the sauce. Cook on low heat for about 5-8 minutes. Garnish with green onion.