Ken Homs Dead Easy Chicken Recipes

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KEN HOM'S "DEAD EASY" CHICKEN



Ken Hom's

This is a great 'after work' recipe for 2 people. My husband and I like this over rice with some steamed broccoli. I found this Ken Hom recipe in the Chicago Tribune last year.

Provided by Hey Jude

Categories     Chicken Thigh & Leg

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

3/4 lb boneless skinless chicken thighs
1 tablespoon flour
1/2 cup fat-free low-sodium chicken broth
3 tablespoons rice vinegar
1 teaspoon Chinese five spice powder
5 garlic cloves, minced
2 tablespoons low sodium soy sauce
1/2 cup water
1 teaspoon canola oil

Steps:

  • Remove as much fat as possible from chicken thighs. Place flour on a plate and roll chicken in flour, shaking off excess. Mix chicken broth, vinegar, five-spice powder, garlic, soy sauce and water together in a small bowl.
  • Heat oil in a wok or skillet over high heat until smoking. Brown chicken on all sides, about 2 minutes. Add sauce and lower heat to medium.
  • Simmer 25 minutes, turning chicken a few times. Liquid should be just at the bubbling stage. The sauce will boil down to a glaze. Serve over rice.

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