5tablespoonscornstarchdissolve in 5 tablespoons of water
Chicken
1whole cut-up chicken
Garnish
4sliced green onions
Instructions
Combine all of the sauce ingredients in a large pot EXCEPT the cornstarch. Bring to a boil over high heat. Boil for 30 seconds, stirring constantly.
Reduce to a simmer and add chicken. Cook chicken for 30 to 40 minutes or until the chicken is cooked thoroughly. Remove chicken from pot, and place on a serving dish.
Spoon off any excess fat from the sauce. Bring the sauce to a boil, and allow it to reduce for about 10 minutes.
Add the dissolved cornstarch. Bring the sauce back to a boil, whisking constantly until the sauce thickens.
Return the chicken to the pot and coat well with the sauce. Place the chicken on a serving dish and garnish with green onions.
Recipe Tips
Be sure to cook the chicken until it reaches an internal temperature of 165 degrees. Test for the temperature where the chicken is the thickest.
This chicken recipe will work for any chicken part: chicken breasts, boneless skinless thighs, drumsticks, or even chicken wings!
Concerned about the amount of sodium? Use low sodium soy sauce.