Average Rating: 4.76923TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.Ingredients
- 1/4 cup rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons canola oil
- 4 boneless skinless chicken thighs (about 1 pound)
- 3 garlic cloves, minced
- 1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
- Toasted sesame seeds, optional
Instructions
- 1. In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides.
- 2. Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°.
- 3. Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.
Nutrition Facts
1 serving: 247 calories, 11g fat (2g saturated fat), 76mg cholesterol, 735mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 22g protein.
Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
