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Nutrition Facts
Serving Size 1 (247g) Recipe makes 4 servings
Calories 335
Calories from Fat 109		(32%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.1g
Cholesterol 114mg		38%
Sodium 919mg		38%
Potassium 471mg		13%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 0.3g	1%
	Sugars 19.9g
Protein 28.5g		56%
detailed view... how is this calculated?

Chicken Thigh Spareribs(well, sort of, lol)

Recipe #81251 | 40 min | 5 min prep | add private note

⁽⁴⁸⁾ RATE IT NOW Print Recipe

By: ciao
Jan 16, 2004

We love this chicken recipe. I don't know who it's from, but it's on a worn piece of paper in my recipe box. Very tasty, and so easy. The sauce gets thick and coats the chicken so nicely. You can control the heat by increasing or decreasing the amount of pepper flakes. I also like to add more garlic, about 5 cloves total. Great with rice and a steamed veggie, and the kids like it too.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
8 skinless chicken thighs (I use boneless)
1/2 cup water
1/3 cup low sodium soy sauce
1/3 cup brown sugar, firmly packed
1/4 cup white wine or apple juice
2 tablespoons ketchup
1 tablespoon cider vinegar
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, more to taste
1/4 teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water

Directions

1
In a large skillet, heat oil.
2
Add chicken and brown on both sides, for about 6-7 minutes.
3
Set aside cornstarch and the 1 tbsp water.
4
In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
5
Bring to a boil, cover and reduce heat, simmer for 20 minutes.
6
In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.

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Featured Reviews for This Recipe

From: Chef de Sucre

On Nov 5, 2009

Great recipe! I used bone-in chicken thighs, substituted the wine/apple juice for orange juice since that was all I had on hand, and skipped the cornstarch step at the end. Will definitely be making this again. Thanks!

1 person found this review helpful

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From: good_lily

On Sep 18, 2009

This is so good. I don't really need to say more before I start drooling just thinking about this dish.

0 people found this review helpful

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From: Pam N.

On Apr 14, 2004

Very nice recipe with an Asian flair. I made the recipe a little different, but I'm sure the results are similar. I substituted apple sauce for the apple juice, tomato sauce for the ketchup, and eliminated the cornstarch and water called for at the end of the recipe. I seared my thighs on my stovetop grill, just to brown. Then I put them in my crockpot, made up the sauce with my substitutions, and poured it over the thighs. I let it all simmer on high in the crockpot for around 4 hours. The sauce thickened up nicely without the cornstarch. Will use this recipe again. Would be lovely over just about any type of meat.

12 people found this review helpful

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From: Kasha

On Feb 2, 2004

This is fantastic, and even if the list of the ingredients is long, you probably have it all in your kitchen. I cut up a whole chicken, as that is what I had and made it with that, bones in, because I was too lazy to take them out! Fantastic! Makes a lot of really tasty sauce too, plenty to put over rice and maybe broccoli. Tastes rather Asian to me, no doubt because of the ginger. This is a definite, easy, winner! Would be good with just a heap of wings too, or any other pieces you would have.

11 people found this review helpful

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