I found some boneless chicken thighs on sale at the grocery store and picked up a few packs. I stuck them in the freezer, until I could find a recipe to use them in. Then I realized that my friend, and fellow blogger, Ashley (go check out her blog Big Flavors from a Tiny Kitchen) from my Supper Club made this chicken dish for our Asian themed dinner back in March using boneless chicken thighs. Everyone had enjoyed it so I thought I'd make it for the family. This dish is really quick and easy to make. It is also really flavorful! Even better, the kids loved it too! I served this with rice and broccoli to complete the meal. My chicken ended up with more of a sauce than a glaze, as seen in this pic, but it was still really tasty. We even drizzled it over our rice!
recipe from Big Flavors from a Tiny Kitchen, via food.com, courtesy of Sue Lau
Total Time: 25 mins
Prep Time: 10 mins
Cook Time: 15 mins
2 tablespoons vegetable oil
1 large onion, cut into wedges
1 lb boneless skinless chicken thighs, cut into 2 inch pieces
6 cloves garlic, thinly sliced
1 tablespoon grated ginger
2 tablespoons honey
2 tablespoons fish sauce
2 tablespoons soy sauce
1/2 teaspoon five-spice powder
fresh cilantro stem (for garnish)
1. Heat oil in the wok.
2. Add onion and stir-fry until golden.
3. Add chicken and stir-fry until browned.
4. Add the garlic, ginger, honey, fish sauce, soy sauce, and five-spice powder.
5. Toss to combine.
6. Cook until chicken is nicely glazed and heated through.
7. Place on serving platter and garnish with cilantro sprigs.
Family Rating: 2 thumbs up!
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Foodie Friday @ Simple Living and Eating
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Show andTell Saturday @ Be Different Act Normal