Ginger-Glazed Chicken

A little sugar added to the ginger and garlic sauce helps glaze the boneless, skinless chicken thighs. Serve this Asian-inspired recipe with fried rice and steamed snow peas.

Ginger-Glazed Chicken
Servings: 4 Prep 10 mins Cook 29 mins

Ingredients

  • 8 boneless, skinless chicken thighs (about 1-1/2 pounds total)
  • 2 tablespoons light soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon dried chile flakes
  • 1 tablespoon vegetable oil
  • 1/4 cup sugar
  • 2 tablespoons Thai Fish Sauce (see note)
  • Chopped fresh cilantro, for garnish

Make It

1. Place chicken in a large bowl with soy sauce and half of the garlic, ginger and chile flakes. Toss well to coat; if desired, cover and refrigerate for several hours or overnight.

2. Heat oil in a large, deep nonstick skillet over medium-high for a minute or so. Remove chicken from marinade (discard marinade) and add chicken to skillet; brown on both sides, turning occasionally for about 10 minutes. Lower heat and cook another 15 minutes or until chicken is cooked through. Remove chicken to a plate.

3. Over low heat, add sugar, remaining garlic, ginger and chile flakes along with 2 tablespoons of water to the skillet. Raise the heat to high and cook, stirring occasionally, until sugar melts and the sauce thickens, about 2 minutes. Add fish sauce and any juices from chicken plate; cook another minute. Return chicken to skillet, turning several times. Garnish with cilantro, if desired.

Note:

4. Thai fish sauce is available in the international aisle of the supermarket.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 295, Fat, total (g): 12, chol. (mg): 166, sat. fat (g): 3, carb. (g): 14, fiber (g): , pro. (g): 34, sodium (mg): 1002, Percent Daily Values are based on a 2,000 calorie diet.