Korean-style Chicken Ww

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 scallions, chopped
• 3 tablespoons mirin, rice wine
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 tablespoons low sodium soy sauce
• 2 teaspoons dark sesame oil, divided
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless skinless chicken thighs, 1/4 lb. each
• 1/2 cup reduced-sodium chicken broth, reduced sodium

Recipe

• 1 combine the scallions, mirin, vinegar, sugar, soy sauce, 1 tspl. of the oil, and the crushed red pepper flakesin a zip closed bag; add the chicken and seal (removing all the air in the bag).
• 2 turn to coat the chicken; refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
• 3 lift the chicken from the marinade and pat dry with paper towels.
• 4 discard the marinade.
• 5 heat the remaining 1 teaspoons of oil in a large nonstick skillet over medium heat.
• 6 add the chicken and cook until lightly browned, about 2 minutes per side.
• 7 add the broth; bring to a boil.
• 8 reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes.
• 9 turn the chicken to coat in the liquid.