
Ingredients :
- 2 scallions, chopped
- 3 T mirin
- 2 T rice vinegar
- 2 T sugar
- 2 T reduced-sodium soy sauce
- 2 tsp dark sesame oil
- 1/2 tsp red pepper flakes
- 4 (4 oz) chicken thighs, boneless and skinless and trimmed
- 1/2 c low-sodium chicken broth
Method :
- For marinade: mix together scallions, mirin, vinegar, sugar, soy sauce, 1 tsp oil and red pepper flakes. Add chicken and chill at least 2 hr. or overnight.
- Remove chicken from marinade and pat dry. Discard marinade.
- In large skillet, heat remaining tsp of oil. Add chicken and brown lightly on each side. Add broth and bring to boil.
- Reduce heat and simmer covered until chicken is cooked through and liquid is syrupy. Turn chicken to coat.
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