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Nutrition Facts
Serving Size 1 (270g) Recipe makes 2 servings The following items or measurements are not included below: fat-free low-sodium chicken broth Chinese five spice powder
Calories 257
Calories from Fat 81		(31%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.2g
Cholesterol 141mg		47%
Sodium 749mg		31%
Potassium 460mg		13%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 0.4g	1%
	Sugars 0.4g
Protein 35.4g		70%
detailed view... how is this calculated?

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Recipe #155837 | 45 min | 15 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Hey Jude
Feb 12, 2006

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.

SERVES 2 (change servings and units)

Ingredients

3/4 lb boneless skinless chicken thighs
1 tablespoon flour
1/2 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
1/2 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.

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Featured Reviews for This Recipe

From: SPrins

On Sep 19, 2008

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.

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From: KateL

On Jul 28, 2008

5 Stars, great taste, and easy. I doubled the recipe and used a giant nonstick frying pan, which means I had to keep the thighs warm in the oven while I reduced the sauce for another 10-15 minutes. Three-fourths pound of chicken thighs translated to 3 thighs, so I made 6 thighs to avoide a confrontation with DH. Made for Healthy Choices ABC 2008.

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From: William (Uncle Bill) Anatooskin

On Mar 23, 2006

Hello Hey Jude; I had to make this recipe twice before I posted my review. The first time I made it, I made a very big mistake, I DID NOT MAKE ENOUGH, because by the time I finished tasting and sampling the chicken along with the sauce, the entire amount was devoured. The second time was last nite, added some chicken wings and drumettes along with the thighs, so I doubled the recipe and I'll be darned, I did not finish it all. I have enough for lunch today. The Chinese 5 spice powder really made the recipe. The sauce was absolutely fantabulous. I just cannot understand anyone saying that it was terrible, oh well, to each their own. This is one of the best and quickest Chicken recipes that I have made for a long time and it will be on my SPECIAL list for a long time. Thank you ever-so-much for posting and sharing this recipe with us. "Uncle Bill"

2 people found this review helpful

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From: Kissthecook8702

On Mar 17, 2006

What an excellent asian dish! Yummy! I made the recipe exactly as written and it definetly has the WOW factor! My husband and I love to eat asian meals at home and while I was making it he kept saying how amazing it smelled and how even better it tasted! Thank you so much for a great recipe! And for the review that was posted before mine the only thing I can think of that would not make this dish so yummy is if you misread the GARLIC cloves and put in actual cloves. Not sure if that's what happened but it's a great recipe! Thank you!

2 people found this review helpful

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