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Ken Homs Dead Easy Chicken

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Ingredients

Adjust Servings:
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

Nutritional information

266.4
Calories
84 g
Calories From Fat
9.4 g
Total Fat
2 g
Saturated Fat
141.7 mg
Cholesterol
701.2 mg
Sodium
7.5 g
Carbs
0.4 g
Dietary Fiber
0.4 g
Sugars
36.4 g
Protein
328 g
Serving Size

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Ken Homs Dead Easy Chicken

Features:
    Cuisine:

    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.

    • 65 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Ken Hom’s “dead Easy” Chicken, 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.


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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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    Willow Diaz

    Curry aficionado known for his authentic and flavorful Indian dishes.

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