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Ginger Scented Honey Hoisin Chicken Thighs with Sesame
Ruth Kendrick
Ogden, UT
2009 Finalist
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(Representing the Mountain region)
8 boneless, skinless chicken thighs
1 tablespoon cooking oil
1/4 cup soy sauce
1/4 cup honey
1/4 cup hoisin sauce
1/4 cup chicken broth
2 tablespoons grated fresh ginger
1/2 teaspoon pepper
1/4 cup toasted sesame seeds
4 cups hot cooked white rice
1/4 cup sliced scallions, green tops included
In large skillet over medium high heat, place cooking oil. Add chicken and sauté until browned, about 3-4 minutes per side. In a small saucepan, mix together soy sauce, honey, hoisin sauce, chicken broth, ginger and pepper. Bring mixture to a boil and simmer to reduce sauce, about 5 minutes. Pour sauce over chicken, turning to coat. Place chicken in 325° F oven. Bake about 10 minutes or until internal temperature of chicken registers 165° F. Stir in sesame seeds. Place hot rice on serving platter, add chicken and sauce and garnish with scallions. Makes 4 servings.
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