YIELD Makes 4 servings
|1||tablespoon peanut or vegetable oil|
|1/2||teaspoon hot chili oil|
|8||chicken thighs (1-1/2 to 2 pounds)|
|2||cloves garlic, minced|
|1/4||cup sweet and sour sauce|
|1||tablespoon soy sauce|
|2||teaspoons minced fresh ginger|
|Cilantro and orange peel|
- Heat large nonstick skillet over medium-high heat until hot. Add peanut oil and chili oil; heat until hot. Cook chicken thighs, skin side down, in hot oil 4 minutes or until golden brown. Reduce heat to low; turn chicken over. Cover; cook 15 to 18 minutes or until juices run clear. Spoon off fat.
- Increase heat to medium. Stir in garlic; cook 2 minutes. Combine sweet and sour sauce, soy sauce and ginger in small bowl. Brush half of mixture over chicken; turn chicken over and brush with remaining mixture. Cook 5 minutes, turning once more, until sauce has thickened, chicken is tender and juices run clear. Transfer chicken to serving platter; pour sauce evenly over chicken. Garnish with cilantro and orange peel.
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