Asian Sticky Chicky

• 1 tablespoon sesame oil
• 2 -3 lbs boneless skinless chicken thighs
• 2 garlic cloves, minced
• 1/3 cup rice wine, NOT rice wine vinegar
• 1/3 cup water
• 1/3 cup reduced sodium soy sauce
• 3 tablespoons brown sugar
• 1/2 teaspoon Chinese five spice powder
• 2 scallions, chopped on the diagonal for garnish

1. Heat sesame oil in a skillet over medium-high heat.
2. Add chicken thighs to the skillet. Quickly brown on both sides.
3. Add all remaining ingredients except the chopped scallions.
4. Bring just to a boil.
5. Reduce heat. Cover and gently simmer for about 30 minutes.
6. Remove lid and turn over thighs. Continue to cook uncovered until sauce is a thick glaze. This may take only a few minutes. Careful not to let it burn.
7. Place on a platter or plates and sprinkle with the scallions.

sesame oil, chicken thighs, garlic, rice wine, water, soy sauce, brown sugar, chinese five spice powder, scallions

Taken from www.food.com/recipe/asian-sticky-chicky-276971 (may not work)