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Ingredients
- 2 scallions, chopped
- 3 T mirin
- 2 T rice vinegar
- 2 T sugar
- 2 T reduced-sodium soy sauce
- 2 t Asisn (dark) sesame oil
- 1/2 t red pepper flakes
- 4 (1/4#) skinless, boneless, chicken thighs, trimmed
- 1/2 c low-sodium chicken broth
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
1. Mix scallions, mirin, vinegar, sugar, soy sauce, 1t 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 remianing 1t 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 thruogh and liquid is syrupy. 5 minutes per side. Turn chicken to coat with liquid.
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