Description
A savory and sweet dish featuring juicy chicken thighs glazed in a rich sauce, complemented by crunchy broccoli.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup broccoli florets
- 4 tablespoons vegetable oil, divided
- 1/2 cup apple juice
- 1/2 cup chicken broth
- 2/3 cup soy sauce
- 2/3 cup brown sugar, packed
- 1/4 cup ketchup
- 2 teaspoons apple cider vinegar
- 3 cloves garlic, minced
- 1/4 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (for slurry)
Instructions
- Toss the chicken thighs with salt, black pepper, and 2 tablespoons of cornstarch until evenly coated. Set aside to marinate.
- In a bowl, whisk together apple juice, chicken broth, soy sauce, water, apple cider vinegar, ketchup, brown sugar, ground ginger, minced garlic, and red pepper flakes.
- Heat 2 tablespoons of vegetable oil in a pan over medium heat and sauté the broccoli for 3-4 minutes, then remove from heat.
- In the same pan, add the remaining oil and cook the chicken thighs for about 5-7 minutes or until golden brown. Remove from heat.
- Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry.
- Pour the sauce mixture into the pan, bring to a boil, then add the chicken and let it simmer for 10-12 minutes.
- Return the sautéed broccoli to the pan, add the cornstarch slurry, and cook until the sauce thickens.
Notes
For additional flavor, marinate the chicken for a few hours before cooking. Adjust the spice level by modifying the amount of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 1200mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 70mg