I LOVE this chicken recipe. Love. It.
I didn't really feel this recipe needed to be re-done...I was perfectly fine with the original photo I took back in August of 2010, but I just wanted to make this again. I figured, if I'm re-making it anyway, I might as well take some pics of it! I actually think I like the original one better...something about it.
Anyway, you can really use any type of jam you prefer. The original poster (the Noble Pig) used plum jam. I've made this with both mango jam and apricot-pineapple jam...you can also use peach or even raspberry if you prefer. It doesn't really alter the overall taste that much (the raspberry might, but the others don't).
Whatever you choose to use, I highly recommend trying this! It's super easy and cooks up fast. Chinese Five Spice can be found in most grocery stores with all the other spices. They have it at the commissary, so if you can find it there, I' m pretty confident that you can find it anywhere ;)
Have a great weekend guys!
'Chinese Five-Spice Mango Chicken'
Source: Adapted from Noble Pig
1-1/4 lbs. skinless, boneless chicken thighs
1/2 teaspoon Chinese five-spice powder
4 green onions, plus more for garnish, chopped
1 tablespoon extra-virgin olive oil
1/2 cup chicken broth
1/2 cup mango jam
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1. In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt.
2. In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5 minutes on each side, until browned and juices run clear. Transfer thighs to a plate and cover to keep warm.
3. In the drippings in the skillet, on medium heat, cook chopped green onions until browned (3-4 minutes). Stir in chicken the broth, mango jam and balsamic vinegar; heat to boiling.
4. Reduce heat to medium and reduce down until sauce is syrupy; about four minutes. Return the chicken thighs to the skillet and coat with the sauce. Garnish with green onion.
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