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Sweet and Spicy Sticky Chicken

Serves 4


8 boneless, skinless chicken thighs
1/2 cup dark brown sugar
4 tablespoons Worcestershire sauce
1/3 cup water
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
1 tablespoon vegetable oil
3 green onions, ends removed, thinly sliced
1 tablespoon red chile flakes


  1. Combine brown sugar, Worcestershire sauce, water, rice wine vinegar, soy sauce, ginger and garlic in a saucepan. Simmer and stir until thickened.
  2. While sauce is simmering, season chicken thighs with salt and pepper.
  3. Pour vegetable oil into a large skillet. Bring to medium-high heat. When hot, place chicken thighs in skillet. Cook for 2 minutes per side and flip.
  4. Pour sauce over chicken and reduce heat to simmer. Cook for 8-10 minutes. During last 2 minutes, sprinkle green onions and red chile flakes over chicken and toss to coat.
  5. Remove chicken from skillet, serve with rice or vegetables and enjoy.
Season: Fall