- 4
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Ingredients
- 1 tbsp cooking oil
- 8 boneless skinless, chicken thighs
- 2 garlic cloves, crushed or 1/2 tsp powder)
- 1 tbsp finely grated gingeroot
- 1/4 cup prepared chicken broth
- 1/4 cup liquid honey
- 3 tbsp low sodium soy sauce
- 1 star ainse
- 1/2 tsp ground pepper
- 1 tbsp water
- 1 1/2 tsp cornstarch
Preparation
Step 1
Heat cooking oil in wok or large frying pan on medium-high. Cook chicken, in 2 batches, for about 3 minutes per side until ightly browned. Remove from wok.
Add garlic and ginger to same wok. Heat and stir for about 1 minutes until fragrant.
Add next 6 ingredients. Bring to a boil on high. Reduce heat to medium-high. Add chicken. Cover. Cook for 10 to 15 minutes until chicken is no longer pink inside. Remove and discard star ainse.
Stir water into cornstarch in small bowl until smooth. Stir into chicken mixture. Heat and stir for 1 to 2 minutes until sauce is boiling and thickened.