Ken Hom's "dead Easy" Chicken

Hey Jude's Note:

This is a great 'after work' recipe for 2 people. My husband and I like this over rice with some steamed broccoli. I found this Ken Hom recipe in the Chicago Tribune last year.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• ¾ lb boneless skinless chicken thighs
• 1 tablespoon flour
• ½ cup fat-free low-sodium chicken broth
• 3 tablespoons rice vinegar
• 1 teaspoon Chinese five spice powder
• 5 garlic cloves , minced
• 2 tablespoons low sodium soy sauce
• ½ cup water
• 1 teaspoon canola oil

Directions:

1. Remove as much fat as possible from chicken thighs. Place flour on a plate and roll chicken in flour, shaking off excess. Mix chicken broth, vinegar, five-spice powder, garlic, soy sauce and water together in a small bowl.
2. Heat oil in a wok or skillet over high heat until smoking. Brown chicken on all sides, about 2 minutes. Add sauce and lower heat to medium.
3. Simmer 25 minutes, turning chicken a few times. Liquid should be just at the bubbling stage. The sauce will boil down to a glaze. Serve over rice.

Reviews

[deepfreeze]

We didn't really love this dish, it was just okay. While the chicken was moist, the flavors just didn't do it for us and we won't likely make it again. Maybe we're not really five spice people.

[RebelQueen]

I was gifted 4 bottles of Chinese Five spice and was looking for ways to use it up. I was hesitant because the first review I read was negative but I read the others and when I got to "Uncle Bill's" I knew it was a keeper. He know's his stuff. (I'm a secret admirer of his, LOL). Anyway, I changed the amount to feed 8 and it was not enough!! They would have licked their plates if they could have it was that good. Needless to say this will be in permanent rotation in our house. LOVE, LOVE, LOVE this for its ease of preparation, taste, and overall feeling of satisfaction I get when I make a "gourmet" meal on the cheap!!! Really is restaruant quality!!!!

[SPrins]

So sorry to be a party pooper, but we really didn't like this. I've used five spice powder before successfully, but it just seemed to over-power this dish. I followed the recipe exactly and cooked it a wok. My sauce didn't ever get to a glaze stage, even after cooking a little longer than suggested.