桃色五月
Main 桃色五月
- 1.5
lbs boneless, skinless chicken thighs 2 tablespoons olive oil - 4 cloves garlic, minced
- 1/2
cup packed brown sugar - 1/4 cup
soy sauce - 2 tablespoons apple cider vinegar
- 1
tablespoon Worcestershire sauce - 1 teaspoon ground ginger
- Pinch
red pepper flakes (optional) 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Method
Preparation
- Pat the chicken thighs dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
Cooking
- Sear the chicken thighs for 4-5 minutes on each side until golden brown; set aside.
- Reduce heat, add minced garlic, and sauté until fragrant, about 30 seconds.
- In a bowl, whisk together brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce, ground ginger, and red pepper flakes.
- Pour this mixture into the skillet and let it simmer.
- Return the chicken to the skillet, cover, and simmer for 8-10 minutes until cooked through (165°F).
- Add the cornstarch slurry to thicken the sauce for 1-2 minutes.
- Remove from heat and serve the chicken coated with sauce.
桃色五月
Serving: 1g篠田步美: 490kcalCarbohydrates: 36gProtein: ![]()
35gFat: 22gSaturated Fat: 4gSodium: 890mgFiber: 1gSugar: 24g
Notes
Best served warm, paired with steamed rice or mashed potatoes. Use an airtight container to store leftovers in the fridge for up to 3 days.
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