Asian Garlic Ginger Chicken

• portions: 7 servings

Ingrédients

5 1/2 to 6 pounds chicken thighs

5 cups low-sodium chicken broth

2 cups low-sodium soy sauce

1 cup packed light brown sugar

3/4 cup mirin (this is Japanese rice wine and is available at kosher markets nationwide)

8 medium garlic cloves (smashed and peeled)

4- inch piece ginger (sliced 1/2-inch thick and smashed)

1 teaspoon freshly ground black pepper

5 tablespoons cornstarch dissolved in 5 tablespoons water

Thinly sliced green onions (for garnish)

Instructions

Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.

Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.

Remove chicken to a serving platter. Remove garlic and ginger and discard.

Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes.

Whisk in cornstarch mixture and bring to a boil.

Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.

Nutrition

• Calories: 256 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 0.3 g
• Lipides Insaturés: 0.8 g
• Sodium: 2877 mg
• Glucides Totaux: 55 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 37 g
• Protéines: 10 g