Asian Sticky Chicky

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I always use skinless, boneless chicken thighs for this. the breasts are just to dry for this recipe.

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Steps

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Heat sesame oil in a skillet over medium-high heat.

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Add chicken thighs to the skillet.

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Quickly brown on both sides.

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Add all remaining ingredients except the chopped scallions.

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Bring just to a boil.

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Reduce heat.

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Cover and gently simmer for about 30 minutes.

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Remove lid and turn over thighs.

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Continue to cook uncovered until sauce is a thick glaze.

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This may take only a few minutes.

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Careful not to let it burn.

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Place on a platter or plates and sprinkle with the scallions.

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Ingredients

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sesame oil, boneless skinless chicken thighs, garlic cloves, rice wine, water, reduced sodium soy sauce, brown sugar, chinese five spice powder, scallions