Preparation
Total Time
Serves
- 8pieces Maple Leaf Prime RWA skinless chicken thighs
- ¼cup sesame oil
- 12 – 14 small cloves garlic, peeled
- 8 to 10⅛ inch sliced pieces fresh ginger
- ¼cup rice wine vinegar
- ⅓cup lite soya sauce
- 1tbsp dark brown sugar
- 1cup fresh basil, chopped
- 2red Thai chili peppers, stem removed and cut lengthwise – optional
- Asian Quick Salad:
- 2cups cabbage, thinly sliced
- 2cups carrot, sliced on the bias
- ¼cup green onion, sliced
- 3tbsp Asian style dressing, prepared
- Everything bagel seasoning – garnish
- Heat sesame oil in a large skillet over medium high heat. Brown chicken 3 to 4 minutes per side. Add garlic and ginger and cook stirring frequently for about another minute longer.
- Add soya sauce, vinegar. Allow to warm through for 1 to 2 minutes. Add brown sugar and stir well until dissolved.
- Cover and simmer chicken turning frequently for about 10 minutes or until an internal temperature of 165 degrees is reached.
- Add fresh basil to skillet and stir to combine. Serve immediately.
- Salad:
Add cabbage, carrot, green onion and dressing into a large bowl. Toss to coat well. Garnish with seasoning.
Turn up the heat with optional red Thai chili peppers.
Other recipes you might enjoy
Don’t miss
