- 12 boneless skinless chicken thighs
- 2 tbsp. olive oil
- 1 tsp Chinese five spice powder
- ½ cup Pure Infused Maple Gastrique. (Maple syrup, Ginger & Apple Cider Vinegar)
- 3 tbsp. low sodium soy sauce
- 1 tsp sesame oil
- 1 garlic clove, grated
- pinch salt and pepper
- 1 tbsp. cornstarch
- sliced green onions to garnish
INSTRUCTIONS:
- Preheat the oven to 400 degrees and heat an oven proof skillet over medium high.
- Add the olive oil to the skillet.
- Sprinkle the chicken with five spice powder and cook the chicken on one side in the skillet for about 5 minutes or until nicely browned. Meanwhile prepare the glaze.
- In a medium sauce pan combine the maple syrup, soy sauce, sesame oil, garlic, salt and pepper over medium heat. Whisk until the mixture begins to boil slightly. Take a small amount of the liquid out and combine it with the cornstarch in a small bowl. Add the cornstarch back into the sauce pan and continue whisking until the sauce thickens.
- Flip the chicken over and pour the sauce evenly over the chicken.
- Place the skillet in the oven and cook for 30 minutes.
- Once cooked, remove the skillet from the oven and garnish with sliced green onions if desired.
source: Friday is Cake Night
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