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Recipe: Chinese - Style Chicken Thighs
Similar Categories: Chinese, Style, Chicken, Thighs
Serves 4; 1 thigh and 1 tablespoon sauce per serving
Preparation time:
5 minutes
Cooking time: 35 minutes
Microwave cooking time: 13 to 17 minutes
4 chicken thighs (1 1/2 pounds), skinned, all visible fat removed
2 tablespoons light soy sauce
2 tablespoons rice wine vinegar or cider vinegar
2 tablespoons dry sherry or orange juice
1 teaspoon toasted sesame oil
1 teaspoon honey
1/2 teaspoon bottled minced garlic
1 tablespoon orange juice or water
1 teaspoon cornstarch
Preheat oven to 375* F.
Rinse chicken and pat dry. Arrange in a single layer in a glass baking dish
. Set aside.
In a small bowl, stir together soy sauce, vineD gar, sherry, sesame oil,
honey, and garlic. Pour over chicken. Bake, uncovered, 30 minutes or until
chicken is tender and no longer pink. Remove chicken from baking dish and
keep warm.
Transfer sauce to a small saucepan. In a small bowl, stir together orange
juice and cornstarch. Add to sauce. Cook and stir over medium heat until t
hickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring consta
ntly. Serve chicken with sauce.
Microwave Method
Prepare recipe as directed above, but cover baking dish with vented plastic
wrap and cook on 100% power (high) 6 to 7 minutes. Rotate dish a half tur
n.
Re-cover and cook on high for 6 to 8 minutes or until chicken is tender and
no longer pink. Remove chicken from baking dish and keep warm.
Transfer sauce to a 2-cup glass measuring cup. In a small bowl, stir toget
her orange juice and cornD starch. Add to sauce. Cook, uncovered, on 100
% power (high) for 1 to 2 minutes or until thick and bubbly, stirring ever
y 30 seconds. Serve chicken with sauce.
NUTRIENT ANALYSIS (PER SERVING)
Calories 133 kcal Protein 15 g Carbohydrate 5 g Cholesterol 46 mg Sodium 34
6 mg Total fat 6 g Saturated 1 g Polyunsaturated 2 g Monounsaturated 2 g
Preparation time:
5 minutes
Cooking time: 35 minutes
Microwave cooking time: 13 to 17 minutes
4 chicken thighs (1 1/2 pounds), skinned, all visible fat removed
2 tablespoons light soy sauce
2 tablespoons rice wine vinegar or cider vinegar
2 tablespoons dry sherry or orange juice
1 teaspoon toasted sesame oil
1 teaspoon honey
1/2 teaspoon bottled minced garlic
1 tablespoon orange juice or water
1 teaspoon cornstarch
Preheat oven to 375* F.
Rinse chicken and pat dry. Arrange in a single layer in a glass baking dish
. Set aside.
In a small bowl, stir together soy sauce, vineD gar, sherry, sesame oil,
honey, and garlic. Pour over chicken. Bake, uncovered, 30 minutes or until
chicken is tender and no longer pink. Remove chicken from baking dish and
keep warm.
Transfer sauce to a small saucepan. In a small bowl, stir together orange
juice and cornstarch. Add to sauce. Cook and stir over medium heat until t
hickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring consta
ntly. Serve chicken with sauce.
Microwave Method
Prepare recipe as directed above, but cover baking dish with vented plastic
wrap and cook on 100% power (high) 6 to 7 minutes. Rotate dish a half tur
n.
Re-cover and cook on high for 6 to 8 minutes or until chicken is tender and
no longer pink. Remove chicken from baking dish and keep warm.
Transfer sauce to a 2-cup glass measuring cup. In a small bowl, stir toget
her orange juice and cornD starch. Add to sauce. Cook, uncovered, on 100
% power (high) for 1 to 2 minutes or until thick and bubbly, stirring ever
y 30 seconds. Serve chicken with sauce.
NUTRIENT ANALYSIS (PER SERVING)
Calories 133 kcal Protein 15 g Carbohydrate 5 g Cholesterol 46 mg Sodium 34
6 mg Total fat 6 g Saturated 1 g Polyunsaturated 2 g Monounsaturated 2 g
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