Tender Asian-Style Chicken the Editors of Publications International, Ltd.
Cook Time 5 to 6 hours
Prep Time 15 minutes
Makes 4 to 6 servings
|6||to 8 boneless skinless chicken thighs|
|1/4||cup all-purpose flour|
|1/2||teaspoon black pepper|
|1||tablespoon vegetable oil|
|1/4||cup soy sauce|
|2||tablespoons rice wine vinegar|
|1||tablespoon brown sugar|
|1||clove garlic, minced|
|1/2||teaspoon grated fresh gingeror 1/4 teaspoon ground ginger|
|1/4||teaspoon red pepper flakes|
|Hot cooked rice|
|Chopped fresh cilantro (optional)|
- Trim fat from chicken. Combine flour and black pepper in resealable food storage bag. Add chicken; shake to coat with flour mixture.
- Heat oil in large skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger and pepper flakes in small bowl; pour over chicken. Cook on LOW 5 to 6 hours. Serve with rice and garnish with cilantro, if desired.
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