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Olympic Seoul Chicken
Olympic Seoul Chicken
Yield: Makes 4 servings
Ingredients:
2tablespoons peanut oil
8chicken thighs, skinned
1/4cup white vinegar
3tablespoons soy sauce
2tablespoons honey
1/4teaspoon ground ginger
10cloves garlic, coarsely chopped
1/2to 1 teaspoon red pepper flakes
2ounces Chinese rice stick noodles
Snow peas, steamed
Diagonally sliced yellow squash, steamed
Preparation:
1.Heat oil in large skillet over medium-high heat. Add chicken to skillet in single layer. Cook 10 minutes or until chicken is evenly browned and no longer pink in center, turning once.2.Combine vinegar, soy sauce, honey and ginger in small bowl; set aside.3.When chicken is browned, add garlic and red pepper flakes to skillet; cook and stir 2 to 3 minutes.4.Spoon off excess fat from skillet. Add vinegar mixture. Cover; reduce heat and simmer 15 minutes or until chicken is tender and juices run clear.5.Meanwhile, prepare rice stick noodles according to package directions; keep warm.6.Uncover skillet; cook 2 minutes or until sauce is reduced and thickened. Place chicken on individual serving plates; spoon sauce over chicken. Serve with rice stick noodles, snow peas and squash. Garnish as desired.
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