Sweet-and-Spicy Chicken

By gvcathy

Serve these delicious thighs sliced on top of a coleslaw mix, grated carrots, and sliced cucumbers.

Ingredients

• 2 scallions, chopped
• 3 T mirin
• 2 T rice vinegar
• 2 T sugar
• 2 T reduced-sodium soy sauce
• 2 tsp dark asian sesame oil
• 1/2 tsp red pepper flakes
• 4 (1/4 lb) boneless, skinless chicken thighs, trimmed of fat
• 1/2 C low-sodium chicken broth

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

1. Mix scallions, mirin, vinegar, sugar, soy sauce, 1 tsp oil and pepper flakes in zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Chill, turning bag occasionally, at least 2 hours or up to overnight.

2. Lift chicken from marinade and pat dry with paper towels. Discard marinade. Heat remaining 1 tsp oil in large nonstick skillet over medium heat. Add chicken and cook until lightly browned, 3-4 minutes per side. Add broth and bring to boil. Reduce heat and simmer, covered, until chicken is cooked through and liquid is syrupy, 5 minutes per side. Turn chicken to coat with liquid.

Per thigh: 207 calories, 11 g total fat, 3 g sat fat, 0 g trans fat, 0 g fiber, 24 g protein.
WW Pointsplus value = 5