Use this all-purpose sauce for pork, shrimp, or seared tofu. Make it when you start marinating the chicken. Serve over sticky white rice to counter the heat of the dipping sauce. Toss edamame with soy sauce, garlic, and hoisin to complete the meal.

David Bonom
Recipe by Cooking Light July 2004

Gallery

Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 thighs and 1 tablespoon ketchup mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.

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  • Combine ketchup and next 4 ingredients (through vinegar).

  • Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture.

Nutrition Facts

194 calories; calories from fat 27%; fat 5.9g; saturated fat 1.3g; mono fat 1.9g; poly fat 1.7g; protein 22.8g; carbohydrates 11.7g; fiber 0.3g; cholesterol 94mg; iron 1.4mg; sodium 451mg; calcium 20mg.