'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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